Ok, I’ve been holding something back from you guys. I haven’t spoken a peep about it but now that we’re less than a week away from the Super Bowl, I guess I can spill the beans now ;)
I’m having a week long series of Super Bowl apps and dips!! Just like I did with my Thanksgiving series, I’m using this week to feature a new appetizer or dip a day to help you with your game time grub. It can honestly be for anything you watch on tv, but since the Super Bowl is right around the corner, I figured it’d be a great time to dive right in!
First up, we have a very unique but out of this world salsa. Really, Jason and I could NOT STOP dipping into it. Jason calls it “THE salsa” and the one I should make from now on.
It’s called “Teedo’s Famous Salsa” because that is the nickname, Jenny Flake (Picky Palate), calls her father and this is her father’s recipe! This recipe is found in her cookbook, The Picky Palate Cookbook (which if you haven’t gotten it yet, what are you waiting for?? It’s got every dish that will fit your entire family’s tastebuds!)
This salsa’s got your regular tomatoes, garnishes, and seasonings, but what really intrigued me about this recipe was the AVOCADOS. I didn’t really get it until I made it. The avocados takes it to a whole ‘nother level. It makes it so creamy and luscious. Yes, luscious. I changed up the tomatoes a bit by using fire-roasted tomatoes because I like the roasted char taste you get throughout the salsa. Makes it seem even fresher. It also gave it some heat! The longer it sat, the spicier it got. I think it might’ve been the brand of fire roasted tomatoes I got cause I definitely didn’t add any heat myself! Although, might’ve also been from the green chilies in the tomatoes, although, I didn’t think they’d be that spicy!
This salsa. It made so much, I’m pretty sure Jason and I could’ve turned into jars of salsa. Every football game, we whipped this out to eat. It kept really well in the fridge so you can definitely whip up a big batch, AND it won’t turn all brown and gross on you cause it’s got lime juice in it so it’ll keep the avocado in it from browning :)
This salsa is famous for a reason! The avocados in this make it so creamy and rich!
- 1: 14.5- ounce can fire-roasted tomatoes if you can't find those, regular petite diced tomatoes will be fine
- 1: 10- ounce can diced tomatoes with green chilies
- 2 avocados, peeled, seeded, and mashed
- 1 1/2 cups chopped fresh cilantro; I'm not a cilantro fan so I omitted this
- 1 clove garlic, minced
- 1/2 lime, juiced
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- In a food processor, add all the ingredients and pulse to desired consistency.
- Store in an airtight container in the refrigerator for up to two weeks.
Recipe reprinted by permission, The Picky Palate Cookbook by Jenny Flake (Houghton Mifflin Harcourt), 2012