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> Cinco De Mayo Dinner Social | Avocado Salsa Verde with Sea Salt and Black Pepper Chips
RECIPE: Cinco De Mayo Dinner Social | Avocado Salsa Verde with Sea Salt and Black Pepper Chips
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This salsa verde is a little like a blend of salsa and guacamole and it is very easy to make in the food processor. All of the ingredients are green so it makes a really beautiful appetizer and the lime juice keeps the avocados from turning brown. Making your own tortilla chips at home, using flour tortillas allows you to have freedom with the seasoning and also provides a light alternative to heavy, deep-fried corn chips. Serves 8 The Avocado Salsa Verde: 2 ripe avocados 2 jalapenos, stemmed, seeded and minced ½ cup thinly sliced scallions, green part only ½ cup cilantro leaves 6 tablespoons lime juice 3 tablespoons olive oil fine sea salt and freshly ground pepper The Sea Salt and Black Pepper Chips: 1 package 6-inch flour tortillas, about 16 tortillas ½ cup olive oil fine sea salt and freshly ground black pepper 1. Cut the avocados in half, remove the seed and scoop out the avocado into a food processor. 2. Add the jalapeno, scallions, cilantro, lime juice and olive oil to the avocado and pulse to puree and combine. Season to taste with salt and pepper. The Sea Salt and Black Pepper Chips: 1. Preheat oven to 400° F. 2 . Cut the tortillas into 6 wedges and place on two baking sheets in a single layer. 3. Drizzle the olive oil over the tortillas and season with salt and pepper on both sides and bake for 8-10 minutes until golden brown and crispy. You must login or register to comment.  
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