In our January/February 2023 issue, home chef Marquis Brown gave us a taste of his talent with a recipe for a homemade raspberry tart. Here, he shares the how-to for his avocado salsa, a favorite for spicing up a breakfast favorites such as huevos rancheros. Click here to read “Test Kitchen” from our January/February issue.
3 garlic cloves, unpeeled
1⁄2 yellow onion, peeled
1 bunch cilantro, stems removed
1-2 limes, juiced
2 tablespoons apple cider vinegar
salt, to taste
pepper, to taste
water, as needed
honey, as needed
Set oven to broil, then lightly toss jalapeños, garlic, and onion with oil on a baking tray. Salt to taste. Place tray under broiler and allow to develop a char, maybe 2-3 minutes. Once vegetables have charred, remove from boiler and allow to cool before handling.
Peel garlic cloves and remove stems from jalapeños. Place veggies in a blender along with avocado, cilantro bunch, lime juice, apple cider vinegar, salt, and pepper. Blend until mixture is thick but pourable; if necessary, add water 1 tablespoon at a time until it reaches desired consistency.
Taste salsa and adjust seasoning as needed; if spicier than desired, add honey 1 tablespoon at a time to counteract the heat. Serve immediately, or transfer into a sealable container and refrigerate for up to a week. Enjoy!
Photo by Rett Peek