Guacamole And Corn Salsa
|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)|
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.