Salsabreadstripswithavocadosalsa 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:

• Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
• Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

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:

• Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Steps:

• Open the can of tomatoes and pour all contents into food processor.
• Dice up the roma tomato, onion, and garlich into small chunks and toss into the processor.
• Clean and destem the cilantro and put into proceesor.
• Slice the lime and squeeze till you have 1 tbspn of juice, put into processor.
• Place all other ingreidients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refridgerate for an hour or two and serve. You can eat immediately but it will taste better if you let everthing set.

Steps:

• Preheat oven to 425°F.
• Lay sliced French bread cut side up onto a baking sheet.
• In a small bowl combine oil, cumin, and garlic powder; stir.
• Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush. Spread salsa evenly on top of bread halves. Sprinkle the halves with the Mexican cheese and top with crumbled Parmesan cheese or queso fresco cheese. Place into 425*F. oven.
• Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
• While the bread is baking, prepare the relish.
• In a medium size bowl, mix avocados, lime juice, cilantro, scallions, garlic, celery salt, and salt to taste. Set aside.
• Remove the bread from the oven. Allow to cool a few minutes.
• Using a serrated knife, slice bread halves across into 2 inch strips.
• To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl. Enjoy!

Steps:

• Gently mix avocados, tomato, onion, cilantro, lime juice and chillies in medium bowl.
• Season salsa to taste with salt and pepper.
• (Salsa can be prepared 2 hours ahead; cover and refrigerate.).

Steps:

• Preheat oven to 425°F.
• Lay sliced French bread cut side up onto a baking sheet.
• In a small bowl combine oil, cumin, and garlic powder; stir.
• Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush. Spread salsa evenly on top of bread halves. Sprinkle the halves with the Mexican cheese and top with crumbled Parmesan cheese or queso fresco cheese. Place into 425*F. oven.
• Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
• While the bread is baking, prepare the relish.
• In a medium size bowl, mix avocados, lime juice, cilantro, scallions, garlic, celery salt, and salt to taste. Set aside.
• Remove the bread from the oven. Allow to cool a few minutes.
• Using a serrated knife, slice bread halves across into 2 inch strips.
• To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl. Enjoy!

Steps:

• Make salsa:
• Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
• In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
• Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
• Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
• Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.