Salsamole

This is something that I came up with when making my Mexican Grilled Cheese sandwich, something I’ll be passing along to you in my next post. It is essentially a blend of salsa and guacamole, hence salsamole. I found that is quite the tasty treat as a dip and can be used as a topping on fish or burgers. Basically, any place that you would use either salsa or guacamole is just fine for this blend.

Salsamole

1 medium onion
2 medium OR 1 15 ounce can of whole tomatoes
3 Serrano chiles, stemmed and seeded (Author’s note: This isn’t a terribly hot mix but to tone it down a bit, substitute jalapeno peppers for the Serranos.)
2 avocados, peeled and pitted
2 Tbs lime juice
1/2 tsp salt

In a food processor, combine the onion, tomatoes (including juice if using canned) and chiles. Process until minced. Mince the avocados with a knife. (Author’s note: If you add the avocado to the food processor you will get a mush. I like a little bit of texture left in the avocado here.) Combine all the ingredients in a medium bowl and let sit refrigerated for about 1/2 hour.