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- Dish type
- Fruit starters
This salsa tastes a little like guacamole, but sweeter and with more texture. Perfect for a dip.
17 people made this
- 250g seedless red grapes, chopped
- 1 avocado, peeled, stone removed and diced
- 4 tablespoons chopped red pepper
- 2 tablespoons chopped yellow pepper
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh coriander
- 1 tablespoon lime juice
- 1/2 teaspoon garlic salt
- 1 pinch ground black pepper
MethodPrep:20min ›Extra time:30min chilling › Ready in:50min
- Place the grapes, avocado, red pepper, yellow pepper, onion and coriander in a mixing bowl. Season with lime juice, garlic salt and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.
Reviews & ratingsAverage global rating:(24)
Reviews in English (19)
This salsa is awesome! I made it twice. First time i followed the recipe exactly and liked it a lot, second time i subbed green grapes (with sort of sweet'n'sour taste) for red, omitted bell peppers and added 1 medium tomato. This version I just loved! So the recipe's not only great the way it is, but also very flexible. I'm gonna continue playing with grape and avocado combination.-02 Feb 2009
by Ann Smyth Horton
This stuff is wonderful! I took this to a big party so I used 4 avocados, 2 cups chopped grapes (thank goodness for my ulu knife and board!), two cloves of garlic, 2 Tbl chopped onion, about 1/4 cup each of the peppers, "ReaLime" juice (the lime I bought didn't produce enough), cilantro, sea salt and pepper - it was quite good! The sweetness of the grapes just brought out a richness to the flavor that was wonderful! I served this with pita chips. No left-overs!-10 May 2011
This was AMAZING!! I changed NOTHING. Made this for a baby shower, was inundated with people wanting the recipe! It got too juicy near the end of the party, but that soaked up nicely on bread!-13 Oct 2008
- 6 cups plus 6 tablespoons canola or vegetable oil
- 12 taco shells
- 1 tablespoon fresh lime juice
- 4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
- 6 scallions, chopped
- 2 canned chipotle chiles in adobo, finely chopped
- 3 cups arugula or watercress, torn into bite-size pieces
- 3 cups avocado and tropical-fruit salsa
- Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
- Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
- Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
- Toss arugula with dressing and salt and pepper to taste.
- Fill taco shells with arugula, fish mixture, and salsa.
How to Seed and Dice Jalapeno Peppers
If you are adding jalapeno peppers to this recipe, knowing how to seed and dice a jalapeno properly will make your life a whole lot easier. After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. It really doesn’t take long at all!
Removing the seeds from a jalapeno is a touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out. Some people think that the seeds hold all of the heat, others think the membrane is the culprit.
I recommend wearing gloves or holding the jalapeno with a paper towel while you cut, so you can avoid any burning that comes from touching eyes or skin after cutting a jalapeno.
Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, WASH YOUR HANDS! Like really get in there and wash them with soap. Gloves for the win!
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Tropical Avocado Fruit Salsa + BUBBA’s NEW Veggie Burgers
One of the many things that I love about summertime is how it’s the prime season for grilling. I find it so relaxing to throw some delicious food on my grill, sprawl out on a recliner in my backyard and sip on a glass of wine while it’s cooking, then enjoy a leisurely meal on my patio.
Sipping a glass of chardonnay on my patio, with a puppy photobomb as per usual
Lately I’ve been a grilling fool – throwing everything from corn and asparagus to peaches and zucchini on my grill. One of my favorite things to grill is veggie burgers.
Of all the types of veggie burgers out there, black bean burgers are definitely my favorite kind. What I love about black beans is that they’re hearty and filling. They’re rich in fiber, protein, folic acid, and a slew of vitamins and minerals, making black bean burgers a great vegetarian alternative to regular burgers. I’ve been known to bring black bean burgers to friends’ BBQs to ensure that I have a healthy, veg-friendly meal option available.
One new black bean burger on the market this season is from BUBBA Burgers. I love that the BUBBA Veggie Burger is only made with ingredients that I immediately know, like diced green pepper, broccoli, corn, edamame, brown flax seed – and of course, the first ingredient is good old black beans. Here are some stats about BUBBA’s new meat-free burgers:
- No GMO’s
- All natural
- Excellent source of Vitamin A & C
- Gluten free
- Vegan friendly
- Low fat
- Cholesterol free
- No Saturated Fat
- Good Source of dietary fiber
- 2.5 grams of fat
- Four 3 oz. burgers per box
- Frozen, with no thawing necessary
There are so many different fun ways to dress up black bean burgers. You can take
a Southwestern twist by topping them with cheddar cheese and avocado slices, pair them with some homemade pesto, or go the classic route and top em with lettuce, tomato and ketchup. Today, I have a fun recipe idea to top your veggies burger with: tropical avocado fruit salsa.
For this recipe, I wanted to take a fresh fruity take on salsa. It includes some of my favorite seasonal fruits: mango, apricot, nectarine, kiwi and strawberries. A star of the recipe is one of my favorite kinds of produce that I eat year round: the lovely avocado. And then there’s also fresh mint for a bit of flavor zing.
The tropical taste of this salsa makes a for a great contrast when paired with a black bean burger. It’s a bit of an unexpected combo, but so good!
Can I Freeze Avocado Salsa?
Yes, you can freeze avocado salsa in a freezer bag or airtight container of your choice. Freezer bags are convenient because after they freeze flat, you can stand them up to make extra room. Just make sure to remove all of the air from a freezer bag, or place a piece of plastic wrap directly onto the roasted tomatillo salsa.
To thaw, place the container in the refrigerator overnight. If you need it to thaw faster, you can also set it on the counter or in a bowl of warm water.
Pomegranate Avocado Salsa Recipe
None of our family BBQs are complete without a bowl of avocado salsa, better know as guacamole. While my traditional avocado salsa is a fan favorite, I love playing around with flavors and introducing unlikely elements into my recipes. Although the end of pomegranate season is fast approaching, I thought the delicious sweet and tart seeds would be an interesting addition to guacamole.
Before we get to this recipe, here are a couple of my favorite tips when preparing this dip. Rather than mashing the avocado in this guacamole, I prefer to dice avocados in small to medium bite sized chunks. In my opinion, this adds to the recipe’s presentation and texture.
I love spicy salsa’s. The spicier, the better. I realize not everyone shares this same sentiment. That said, remove the seeds from the
- In a small bowl, combine all ingredients. Refrigerate to allow flavors to blend.
- Garnish with avocado and dill, if desired.
- Serve with vegetable dippers or toasted pita bread triangles.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 2 bell peppers, any color
- 1 avocado, diced
- ½ cup diced red onion
- 1 jalapeño pepper, minced
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 tomatoes, seeded and diced
- Juice of 1 lime
- ¾ teaspoon salt, divided
- 2 teaspoons olive oil, divided
- 8 large eggs
- ¼ teaspoon ground pepper, divided
Slice tops and bottoms off bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.
Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon each salt and pepper. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
Serve with the avocado salsa and garnish with additional cilantro, if desired.
Apple Avocado Salsa
Chopped apples, avocado, tomatoes, onions and poblano chile tossed in a sweet and refreshing honey-lime dressing.
- FOR THE SALSA:
- 2 whole Firm Tomatoes, Diced
- 1 whole Avocado, Halved, Seeded, Peeled And Diced
- ¼ cups Diced Red Onion
- 1 whole Poblano Chile, Seeded, Diced
- 2 whole Small Granny Smith Apples, Cored And Diced
- 1 Tablespoon Chopped Fresh Parsley
- Freshly Ground Black Pepper, To Taste
- FOR THE HONEY-LIME DRESSING:
- 2 whole Limes, Juiced
- 2 Tablespoons Honey
In a large mixing bowl, combine all of the salsa ingredients in the order listed.
In a separate mixing bowl, whisk together the lime juice and honey. Pour honey-lime dressing over salsa and gently toss it all together.
Chill for 15 to 30 minutes in the refrigerator. Serve cold with tortilla chips or corn chips.