October 09, 2016
Condiments, Fruit, Vegetables,
Mexican, Southwest, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Cinco de Mayo, Entertaining, Picnic, Blender, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
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"Found @ realsimpledotcom, this is actually part of the recipe & what drew me to it. The rest of the recipe was for grilled shrimp tacos, but the no-cook salsa got more of my attention. The salsa was modified slightly to better suit our taste preferences, but I trust you will agree w/me that this salsa should have a wide variety of uses in recipes or when used as a condiment for eggs, tacos, burritos, salads, etc. Prep time was estimated & ample time allowed for ingredient prep. ENJOY!"
Scoop the avocado into a blender. Add 1 tbsp of the lime juice & 1/2 tsp salt. Puree until smooth & transfer to a sml bowl. Season to taste w/ground black pepper.
Combine the mixture w/the remaining 2 tbsp of lime juice, the olives, onion, jalapeno & cilantro. Serve as desired or store in refrigerator for later use.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Guacamole lover here; enjoyed this spin on it with the green olives.
I love avocado and love this twist on an avocado dip. All I reduced was the lime juice....I cut it in half after tasting. I used both green and black olives. Yummy!
This is a really great guacamole which I prepared two month ago and I forgot to report, so sorry Mary Pat!
I scaled the recipe down to one small black avocado and I used one green chili as well as frozen cilantro (I always have on hand in the freezer). I opted for green olives in brine. The red onion are great for this recipe as they are sweeter than the yellow one which I usually get.
It's very easy to be preached and it even tastes better if you let it sit for a few hours in the fridge before serving! Thanks a lot for this recipe.