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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 

Best New Chef 2013: Jose Enrique
Jose Enrique
September 2014

Gallery

Credit: © Con Poulos

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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