Salsamole

For a south of the border festive dip with a twist, I created this crowd-pleasing combination of salsa and guacamole. Mexican food always takes me back to my childhood in Albany, New York where we had many family dinners and big decisions made at our favorite local Mexican restaurant.

Since I stopped eating out in non-kosher restaurants over ten years ago, I love to create recipes that I will no longer eat at restaurants. This has challenged me and my creativity to create some of my best recipes so that my family and friends can enjoy true, authentic tastes without sacrificing our commitment to keeping kosher. Fortunately, I love a good challenge!

  • 4 Haas avocados, halved, pit removed and peeled
  • 2-3 tablespoons fresh lime juice
  • 1 celery stalk, chopped
  • 2-3 scallions, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • ½ to 1 fresh jalapeño pepper, seeded, deveined and finely diced  (optional)
  • ½ to 1 medium sweet white onion, diced
  • 3 Roma or plum tomatoes, seeded and diced
  • 1-2 tablespoons cilantro, coarsely chopped
  • 2-3 garlic cloves minced or crushed
  • 6-8 shakes Cholula brand hot sauce (optional)

In a large bowl place avocados, lime juice, tossing to coat.  Using a potato masher add the salt, cumin, and cayenne. Mash, then fold in the onions, jalapeño, celery, scallions, tomatoes, cilantro, garlic and Cholula brand hot sauce, if using. Season with salt and freshly cracked black pepper, to taste.

Cover the top of the guacamole immediately with plastic wrap, making sure to have the wrap laying directly on the guacamole. This will retard any oxidation. Refrigerate until ready to serve.

Salsamole
 
For a south of the border festive dip with a twist, I created this crowd-pleasing combination of salsa and guacamole. Mexican food always takes me back to my childhood in Albany, New York where we had many family dinners and big decisions made at our favorite local Mexican restaurant.
Author:
Recipe type: Appetizers, Eating Clean, Shabbat & Holiday
Ingredients
  • 4 Haas avocados, halved, pit removed and peeled
  • 2-3 tablespoons fresh lime juice
  • 1 celery stalk, chopped
  • 2-3 scallions, chopped
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • ½ to 1 fresh jalapeño pepper, seeded, deveined and finely diced  (optional)
  • ½ to 1 medium sweet white onion, diced
  • 3 Roma or plum tomatoes, seeded and diced
  • 1-2 tablespoons cilantro, coarsely chopped
  • 2-3 garlic cloves minced or crushed
  • 6-8 shakes Cholula brand hot sauce (optional)
Instructions
  1. In a large bowl place avocados, lime juice, tossing to coat.  Using a potato masher add the salt, cumin, and cayenne. Mash, then fold in the onions, jalapeño, celery, scallions, tomatoes, cilantro, garlic and Cholula brand hot sauce, if using. Season with salt and freshly cracked black pepper, to taste.
  2. Cover the top of the guacamole immediately with plastic wrap, making sure to have the wrap laying directly on the guacamole. This will retard any oxidation. Refrigerate until ready to serve.

 

Salsamole

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