10 Roma tomatoes
1 yellow onion
1 red or yellow bell pepper
2 cloves garlic minced
1 bunch cilantro
2 tbsp white vinegar
1 tsp cumin
1 tsp salt
1 tsp chile powder
1 dried ancho chile reconstituted
Finely chop all ingredients and mix in a large bowl. Add lime, vinegar, and spices at the end! Enjoy!
Tip: The manual food processor from pampered chef makes this super easy and fast to make.
Take 1/2 of the bell pepper, 1 jalapeño, 1/2 of the onion and the garlic (husk on) and roast for 20-25 mins in oven at 350 and then chop and add the roasted mixture to the fresh mixture.
Alternate version shown in picture above.
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Fresh Avacodo Salsa
If you are looking for a fresh alternative to a traditional salsa or guacamole to serve at an upcoming gathering, consider this recipe for Avocado Feta Salsa. This chunky salsa is fresh and bright with creamy feta and tangy lime.
This is one of my husbands favorite recipes, he actually discovered this and I adapted the original to suit his tastes. Never be afraid to change a recipe, play with your food and discover for yourself what tastes good or not so good!
Remember to buy local, fresh and organic if possible!
2 large avocados
2 medium sized tomatoes
2 cloves of garlic (minced)
1 bunch of flat leaf parsley
2 tbsp of olive oil
1 small lime
4-6 oz of crumbled feta cheese
Now it’s really simple roughly chop tomatoes, parsley and shallot and place into bowl. Add minced garlic and oil stir gently to combine. Cube your avocados and add them along with the feta cheese. You want to do this last to preserve the size and consistency of these ingredients. This is a chunky salsa not a creamy dip. Squeeze 1/2 a lime over the top and fold with a spoon to evenly distribute all ingredients. Taste and add the other 1/2 lime if needed. Place the avocado pits in dish to help keep fresh.
Serve with tortilla chips, pita or crackers. Enjoy!