Recently I had the chance to chat with Peggy Fallon with is the author of the recently released recipe book titled GREAT PARTY DIPS!
Peggy Fallon is the author or co-author of seven cookbooks and has contributed to dozens more as a recipe developer, tester, and editor. She developed recipes for clients including Dean & Deluca, Kendall-Jackson Winery, and The Barbecue Industry Association, among others. Fallon also developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine magazine, and served as Recipe Consultant on the award-winning Mayo Clinic Williams-Sonoma Cookbook. Fallon has owned and operated her own catering company, and has taught at numerous cooking schools.
Please enjoy one of the great recipes in Peggy`s latest book: AVOCADO SALSA with tomatoes and scallions
Silky avocado makes a rich backdrop for this lively salsa, a chunky version of guacamole. Serve with fresh warm tortillas, corn or tortilla chips, or Baked Tortilla Chips.
Makes about 31⁄2 cups; serves 10 to 12
3 ripe avocados, preferably Hass variety
2 ripe medium tomatoes, seeded and chopped
1⁄2 cup thinly sliced scallions
1⁄2 cup coarsely chopped cilantro
1⁄4 cup fresh lime juice
1 1⁄2 teaspoons seeded and minced fresh jalapeño pepper
2 garlic cloves, finely minced
1⁄2 teaspoon salt
1. Cut the avocados in half lengthwise and discard the pits. Using a large spoon or avocado peeler, scoop out the flesh in a single piece, if possible. Cut the avocado into 3⁄8-inch dice and place in a bowl. Fill the bowl with cold water; lift out the avocado with a slotted spoon and drain on paper towels. (This will greatly reduce the amount of discoloration.)
2. In a medium bowl, combine the avocados, tomatoes, scallions, cilantro, lime juice, jalapeño, garlic, and salt. Toss gently to mix.
3. Transfer to a serving dish and serve at once, or cover with plastic wrap pressed directly onto the surface and refrigerate for up to 4 hours.
Signing off at Pigging out! Rocco "Boss Hog" Loosbrock
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