© Con Poulos
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
How to Make It
Step 1
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.
Step 2
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.
Make Ahead
The salsa can be refrigerated overnight.
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