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Salsamole

I just combined my homemade salsa & guacamole for the first time ever. Why didn't I think of this before!? It's genius!

If you've never combined your S&G before...it's time.

For the guacamole -

I would recommend using the korKitchen grilled guacamole recipe that you can find here. {or simply use your favorite guac recipe}

For the salsa-

This recipe is epically simple. It begins with a "starter" that you can keep prepared in the fridge at all times.

For the starter:

*makes enough for multiple batches of salsa

  • 1 8.5 oz. jar of organic sun dried tomatoes (packed in olive oil)
  • 2 chipotles in adobo sauce
  • 1 1/2 cups filtered water

For the salsa:

  • 2 cups chopped heirloom tomatoes (I like to use different colors)
  • 1 tbsp. chopped chives (or throw in some cilantro if you're that kind of person)
  • Juice of 1 lime
  • Salt & pepper to taste

How to:

  • Drain your sun dried tomatoes from the olive oil they're packed in. (Save the olive oil for salad dressings!)
  • Rinse them to remove any excess oil from the surface
  • Add the sun dried tomatoes to a blender along with the chipotles in adobo & the water
  • Blend until smooth. This may take a couple of minutes on high speed. If the mixture becomes too thick you can add additional water
  • This is your starter! Seal air tight & keep in the fridge until you're ready to make salsa! It will stay fresh for 1-2 weeks.
  • When the salsa craving hits, dice up your tomatoes & chives. Add them to a bowl and season with the lime juice, salt & pepper.
  • To the mix you will add 2-3 tbsp. of your salsa starter. (more if you'd like...just watch the spiciness from the chipotle peppers)
  • Allow this to sit in the fridge for 30 minutes. The flavors will blend together & the tomatoes will give off a bit of their water. Stir well before serving on top of your guacamole.

The balance that eating these two dips together creates is magical. I couldn't stop eating it!

Serve with plantain chips or some of your favorite organic corn chips.

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