Category: AZ Medallion

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INGREDIENTS

• 4 very ripe avocados (end stem should fall off easily)
• Zest and juice from two limes
• 1/2 sweet onion – thick slices
• 1/2 red onion – thick slices
• 1 tomato – thick slices
• 2 jalapeños
• 1 serrano pepper
• 2 cloves garlic
• 1 tsp sea salt
• 12 or more sprigs of fresh cilantro
• 1/2 tsp cumin
• 1 tsp distilled white vinegar
• A dash or two of Choloula

STEP BY STEP

1. Roast garlic, onions, tomato and peppers over a flame, or broil for 5 minutes.
2. Dice onion, tomatoes and garlic.
3. Remove skin, seeds and vein from peppers.
4. Dice cilantro, tomato and seeded jalapeño
5. Mix everything except the avocado together in a large bowl
6. Dice avocado – See Tips and Tricks below

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Shopping Cart Salsa

This salsa was originally named Shopping Cart Salsa. You pick up the items, pulse them, and you are done. This recipe was entered into my granddaughter’ school salsa contest and it took FIRST PLACE! Congratulations Leighann.

INGREDIENTS

• 4 roma tomatoes, chopped
• 3 tomatillos, peeled, washed and chopped
• 1/2 vadallia onion – chopped
• 5 cloves smashed fresh garlic (or to taste)
• 1 entire bunch chopped fresh cilantro
• 3 TBL lime juice
• 2 entire bunches chopped scallions (greens only)
• 4 jalapenos (seeded and de-veined for milder salsa)
  • optional:  substitute de-veined serrano peppers
• 1/1 tsp salt and a pinch of pepper (to taste)
• 1 tsp seasoned Rice Vinegar

STEP BY STEP

1. Prepare as shown above, then combine all ingredients into a blender and pulse for just a few seconds – you still want it fairly chunky.
2. Store in a medium bowl and mix well.
3. Cover and refrigerate overnight for best results.