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Guacamole And Corn Salsa

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Ingredients
  Seeded pickled jalapeno 1⁄2 (1/2 To 3/4 Inch, Or Fresh)
  Garlic 2 Clove (10 gm), peeled
  Green onion with tops 3 , cut into 2-inch pieces
  Cilantro leaves 1⁄2 Cup (8 tbs) (Loosely Packed)
  Celery stalks 1 , cut into 2 inch pieces
  Chicken broth/Vegetable broth 2⁄3 Cup (10.67 tbs)
  Fresh lime juice 2 Tablespoon
  Avocado 1 , peeled, pitted, and cut into chunks
  Corn 2⁄3 Cup (10.67 tbs), thawed (Fresh Or Frozen)
  Salt chips 1⁄2 Cup (8 tbs) (And/Or Vegetables, Such As Carrots, Celery, Cucumber, Jicama, And Radishes, For Dipping)
Directions

In a food processor with the metal blade, pulse jalapeno and garlic until minced.
Add green onions, cilantro, and celery and pulse until chopped.
Add broth, lime juice, and avocado and pulse until coarsely chopped.
Add corn and pulse 2 or 3 times to incorporate; the mixture should be chunky.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday

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