Michoacan Chunky Avocado And Potato Salsa Recipes
CHUNKY SPICY AVOCADO SALSA
Steps:
- Combine all ingredients in a bowl and gently toss to together with a fork.
- Variation: Mash the avocados and stir in remaining ingredients.
AVOCADO SALSA
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.
MICHOACAN CHUNKY AVOCADO AND POTATO SALSA
I learned how to make this during my chef assistant days at Draeger's Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish.
Provided by Rinshinomori
Categories Sauces
Time 20m
Yield 4 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 182.2, Fat 10.8, SaturatedFat 1.5, Sodium 95.9, Carbohydrate 21.6, Fiber 7.7, Sugar 5.5, Protein 3.6
AVOCADO SALSA
Make and share this Avocado Salsa recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 4h5m
Yield 7 serving(s)
Number Of Ingredients 8
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.
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
CHUNKY AVOCADO SALAD
In Phoenix, Arizona, Jamie Jeffers combines tomatoes, onion and jalapeno with cilantro and avocado for a chunky salsa that is great with crunchy tortilla chips. TIP: "Sometimes I use a few fresh green chilies instead of the jalapeno pepper, and scoop the mixture over a green salad for a healthy and zesty dressing," Jamie says.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 2-1/2 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
CHUNKY TOMATO & AVOCADO SALSA
This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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MICHOACAN CHUNKY AVOCADO AND POTATO SALSA RECIPE
This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish. Please use waxy white potato, Yukon, or red potato for this dish. Aug 7, 2014 - I learned how to make this during my chef assistant days at Draeger's Cooking School.
From pinterest.com
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RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 463.9471: Total fats (g) 2.5633: Carbohydrates (g) 104.8791: Protein (g) 18.4406: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg)
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Supercook found 244 avocado and potato recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list avocado and potato. Order by: Relevance. Relevance Least ingredients Most ingredients. 244 results. Page 1. Potato …
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AVOCADO GREEN SALSA - MEXICO IN MY KITCHEN
Instructions. Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture. Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste creamy avocado green salsa.
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Instructions. Add corn and chopped bell peppers to skillet with 1 teaspoon coconut oil. Cook until tender crispy (not too done) and remove to large bowl to cool. While corn and bell pepper cools, chop tomatoes, avocados, and cilantro. Rinse black beans and drain half of sauce from baked beans, leave other baked bean sauce for additional flavoring.
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From perfectketo.com
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Method. 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.
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Prep and place tomatoes, peppers, cilantro and avocado in a mixing bowl. Drain the onions and add them to the bowl. Squeeze fresh lime juice into the bowls and season to taste with salt, pepper and garlic powder. Mix well and serve immediately with tortilla chips or over your protein of choice.
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Dice the tomatoes and the tomatillos. Place the chopped ingredients in a food processor or molcajete. Rub the sliced garlic together with a dash of sea salt till pulverized, then add to the other ingredients (if using a food processor, add garlic slices and a pinch of salt to the processor, no need to rub them).
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Instructions. In a large bowl, gently combine the diced avocado, cherry tomatoes, diced red onion and minced jalapenos. Add the lime juice, cilantro and salt, gently stir to combine. Serve immediately or cover tightly and place in the refrigerator until ready to serve.
From bowlsarethenewplates.com
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Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of ...
From foodandwine.com
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The combination of fresh tomato, lime juice, cilantro avocado and the tanginess of raw red onion seemed to just make perfect sense! Now I'm not even sure if this constitutes Mexican food, but I'm going to go with the flow and state it is! Every Mexican restaurant/food truck I've eaten at seemed to have some form of salsa served! So this is my ...
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From nom-noms.de
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Chunky Avocado Salsa. Bursting with fresh flavor and creamy avocados, this Chunky Avocado Salsa is a must-have at any party! Course Appetizer, Side. Cuisine American. Keyword avocado salsa, guacamole. Prep Time 10 minutes. Total Time 10 minutes. Servings 6. Calories 181kcal.
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CREAMY AVOCADO SALSA RECIPE [EASY] - MEXICAN FOOD JOURNAL
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#30-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #sauces #condiments-etc #mexican #easy #vegetarian #salsas #dietary
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