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Tex-Mex Blend Recipes

Tex-Mex Blend - Avocado Salad With Charred Peppers & Tomato

Avocado Salad with Tex Mex Blend

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Ingredients :

  • 1 Large Avocado
  • 1 Charred Medium-Sized Pepper
  • 1 Charred Beefsteak Tomato
  • 1 Red Onion
  • 1/2 Tsp Minced Cilantro

By Chef Stephen Dowe

Directions :

  1. Take one good sized avocado, cut in half and remove the seed then dice into large squares.
  2. Peel the charred skin from the pepper and tomato, and likewise dice into larger pieces. You may choose whichever type of pepper you prefer, I've used banana peppers, jalapenos, orange and yellow bell peppers.

    You should end up with about equal portions avocado and tomato, and  use as much pepper as you would like.

    When choosing tomatoes, for this style of dish select a meaty variation like a cherry, romano, or beefsteak. Colored heirloom varieties, especially when paired with your peppers, can add nice color to enhance the visual appeal of your dish.

  3. Put everything into a stainless steel or plastic bowl.
  4. Finely chop the red onion, Julienne the zest of the orange (about 1 tablespoon), and finely chop the cilantro leaves. Put this into your mixing bowl.
  5. Cut 1/3 of an average sized orange and squeeze the orange juice over your avocado salad, and then add a good pinch or two of Tex-Mex Blend. Taste and correct the seasoning if needed.
  6. Add a little more orange juice if needed for consistency. Serve as an appetizer, light lunch, or impress your friends at your next potluck.

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