This makes a great snack while enjoying warm summer days on the deck with a cold brew….be it iced tea or a chilled wine. Easy and not expensive to make.
- 4 ripe avocados
- 1/4 cup minced red onion
- 1 tbsp. jalapeno pepper
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced, divided
- pinch of salt and pepper
- 1 plum tomato, diced
- 2 tbsp. minced fresh coriander
Pit and peel the avocados, cut in neat cubes. In a bowl, gently toss together the avocados, onion, jalapeno pepper, lime juice and half of the garlic, oil, salt and pepper.
Cover and refrigerate for 1-2 hours.
In a separate bowl, toss the diced tomato with the remaining garlic, oil, salt and pepper. Sprinkle the tomato over the guacamole but do not mix in.
Baked Chips
Preheat oven to 375 degrees. Brush 4-5 small tortilla with vegetable oil, cut each one in 12 wedges. Bake on a parchment lined baking sheet for about 10 minutes.
This will make 60 chips….better find more drinks…..
Bell Pepper Slaw
Summer is here…well, almost… and now is the time to put together some planning. This is a slaw that goes so well with pulled pork, hamburgers, steak – almost everything you can barbecue. I admit you have to like bell peppers so give it a try. The addition of a jalapeno pepper gives it a kick.
- 2 cups shredded cabbage
- 1/2 cup thinly sliced red onion
- 1 each – red, green, yellow and orange bell peppers – seeded and thinly sliced
- 1/2 – 1 jalapeno (depending on how hot you like it), seeded-sliced fine
- 2 tbsp. white wine vinegar
- 2 tbsp. olive oil
- pinch of salt and pepper
In a large bowl, combine all the ingredients. Mix together the vinegar, oil, salt and pepper. Shake gently to combine.
Drizzle over the salad and toss to coat.
Keep refrigerated until ready to use.