Recipe for my new favorite salsa and guacamole

I’m obsessed with dips and salsas lately. I think I’m trying to hold on to the last bit of summer. Since it’s still in the 90’s here most days it’s hard to be quite ready for the onslaught of pumpkin and apple recipes. Plus it’s football season, of course you need good dip recipes right?

I like my guac to be really simple. I like to save my tomatoes for fresh salsa.

Easy Guacamole (serves 2, easily doubled)
1 ripe avocado, peeled, seed removed, and roughly chopped)
Juice of 1/2 lime
1 tsp. garlic powder
1 tsp. onion powder
1/4- 1/2 tsp salt (if you’re eating with salty tortilla chips, you won’t need as much)

Put everything in a bowl and smoosh it up with your potato masher or the back of a spoon.

Bean and tomato salsa
1 can of beans (I like kidney or black beans) drained and rinsed
3 tomatoes, seeded and chopped
1 cup chopped onion
1/4- 1/2 cup fresh cilantro (I like a lot) chopped
1 jalepeno pepper, seeded and finely chopped
juice of 1/2 lime
2 cloves garlic, chopped,  or 1 tsp. garlic powder
1 tsp. onion powder
1/4- 1/2 tsp. salt

Add everything into a bowl and mix to combine. This salsa is pretty forgiving and open to substitutions.

Both of these dips are great with chips and fantastic over tacos.

Recipe for Strawberry Salsa (or dip)

I found this post on A Beautiful Mess and really wanted to try making all three dips for Cinco de Mayo. But I got tired (lazy), Publix didn’t have avocados, etc. and I ended up not doing any of them. But thanks to finding these ginormous (probably highly genetically altered) strawberries, I at least got to make the strawberry salsa.

Though mine came out more like a dip than a salsa, it was still  really tasty. I put it in my food processor instead of hand chopping everything. Don’t know why I thought that would be a good idea.

I’ll go ahead and put up the recipe I actually used since it’s a bit different than Emma’s. But I’m sure her version is probably better. I had to use what I had on hand at the time.

Strawberry Salsa (or dip)
2 cups chopped strawberries
1/3 cup red onion
1 good squirt (about 1 tbsp) cilantro in a tube, but I’m sure fresh would be better
1 tsp. salt

1 pinch garlic powder
1 pinch black pepper
1 finely chopped jalapeño pepper (optional)

juice from 1 lime

Mix everything together and let sit for about an hour to let flavors get happy.

This was great with our leftover tortilla chips, but I’d love to try it on top of some kind of savory main dish. Would strawberry salsa be good on fish? Thoughts? Suggestions?

I’ll probably be posting more recipes than usual this week. I have embarked on the Fantastically Awesome Week of Eating Clean. More to come on that. If I survive.

The salsa qualifies as a new healthy recipe for my 52 in 52 Weeks Challenge.