Whenever Nick and I have people over we don't have sit-down dinners due to size constrictions in our apartment. Also, the fact that we have no dining room table might have something to do with it! Therefore, all of our parties are more of a cocktail style where you can help yourself to a variety of food and drink options. One staple we always have, no matter the party, is chips and salsa. My friend L brought over a dressed-up salsa once and we were hooked. So when it was Super Bowl time, this salsa was obviously something we wanted to serve.
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| Salsa! |
I believe the recipe comes from
Green Mountain Gringo. The Necessities (with the proportions adapted for our tastes)....
- 1 cup of corn
- 1 avocado - chopped
- chopped cilantro
- 1 lime (juice and zest)
- 1 jar of salsa
To begin, since we still had frozen corn from our CSA, we defrosted a cup in a large bowl.
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| Defrosted Corn |
Once thawed, Nick then added the juice of one lime and, using a microplane added a handful of the lime zest.
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| Juice and Rind |
Followed by the chopped cilantro. We like the flavor of cilantro, so we put a good 1/3-1/2 cup in...
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| Cilantro |
Then we added a jar of salsa. You can use your favorite, but since this was a Green Mountain Gringo recipe, we used their medium blend. Nick stirred it up and let it sit in the fridge until people started coming over. Really, the sitting in the fridge just allowed all the favors come together and allowed us to get something done beforehand. I love dishes that you can prepare mostly in advance and finish just as people arrive - I hate scrambling at the last moment.
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| With the salsa |
So right as the buzzer went off with people, Nick quickly chopped up the avocado and added it to the bowl of salsa, scooped it into our very fancy chip and dip bowl and it was ready to go!
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| Salsa |
This is a great way to take a regular salsa to the next level without a whole lot of effort. I highly recommend following these simple steps with your salsa at your next party.
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