Chunky Spicy Avocado Salsa Recipes

SPICY CHUNKY SALSA

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CHUNKY AVOCADO SALSA

Steps:

• Peel and seed avocados and cut into large chunks. Place in a glass bowl.
• Squeeze the juice of the limes over the avocado.
• Dice the tomatoes into large pieces, add to bowl.
• Chop the red onion into small pieces and add to bowl.
• Wearing plastic gloves, stem, seed, and de-vein the jalapeno pepper and chop fine and add to bowl.
• Chop the cilantro fine and add to bowl. Stir in all ingredients together and combine, including the olive oil.
• Cover the top of the bowl with a piece of plastic Wrap to keep the air out so the avocados do not change color.
• Refrigerate until served.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.