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.
RECIPE
Avocado Salsa
SHOP
2 jalapeños
3 garlic cloves, unpeeled
1⁄2 yellow onion, peeled
1 avocado
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
PREPARE
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
