This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. It’s outstanding with baked rice dishes like arroz con pollo.
Slideshow: Salsa Recipes
1 cup fresh or thawed frozen peas
1 small red onion, minced
1/4 cup fresh lime juice
3 Hass avocados, peeled, pitted and finely diced
1/4 cup extra-virgin olive oil
How to Make It
In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain and cool under running water, then drain on paper towels.
In a bowl, mix the onion with the lime juice and 3/4 teaspoon of salt; let stand for 10 minutes. Fold in the avocados, peas and oil, season with salt and serve.
The salsa can be refrigerated overnight.
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