Michoacan Chunky Avocado And Potato Salsa Recipes

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

Steps:

• In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
• Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
• Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato.
• Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.

Steps:

• Combine all ingredients in a bowl and gently toss to together with a fork.
• Variation: Mash the avocados and stir in remaining ingredients.

Steps:

• Halve, pit, and peel avocados.
• Chop avocados fine and in a bowl stir together with remaining ingredients.
• Season to taste with salt and pepper.
• Best served at room temperature.
• May be made up to 4 hours early, covered with plastic wrap and refrigerated.

Steps:

• To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.

Steps:

• In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not overprocess); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers.

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.