This avocado corn salsa is quite similar to my corn salsa. It’s fresh and easy.
Ingredients
1 1/2 cups of corn, about 1 can
2 avocados
1 red onion – about 1/3 cup
3 tablespoons of lime juice
1 teaspoon of sriracha sauce
2 tablespoons of cilantro
One tip I think is great, dice the onions and then top with the lime juice and sriracha, this loosens up the onions and cuts the bitterness raw red onion can bring. Do this especially if you’re going to eat the salsa right away.
Mix in the rest of the ingredients and you’re good to go.
Looks so bright and fresh. Eat with chips or on eggs, either way, I’m sure it’ll be a new favourite for your fridge.
One tip I think is great, dice the onions and then top with the lime juice and sriracha, this loosens up the onions and cuts the bitterness raw red onion can bring. Do this especially if you're going to eat the salsa right away.
Mix in the rest of the ingredients and you're good to go.
Looks so bright and fresh. Eat with chips or on eggs, either way, I'm sure it'll be a new favourite for your fridge.
It’s time for breakfast – this traditional African dish is given a Mexican twist. Time for shakshouka. You can make the base (all but the eggs) ahead of time if you wish, that way you just have assembly and baking when you’re guests arrive. Let’s get cooking.
Ingredients
2 off the vine tomatoes
1 teaspoon of your favourite chili flakes
3 tablespoons of grape seed oil
2 teaspoons of chopped garlic
half a red onion
1 jalapeño
19 oz can of black beans
1/3 cup of water
1 teaspoon of cumin
4 eggs
First, set the oven to 400 degrees. Now, we’ll make the tomato base sauce. In your Vitamix combine the first 4 ingredients and blend until liquified.
These chilies are Bryce’s new favourite, so I used them. So tasty!
Next, in a skillet add the tomato sauce and cook the chopped red onions and jalapeños for about 5-7 minutes until tender. Then, add in the can of black beans. Cook for another 3 minutes.
Grab your Vitamix again and add in half the bean mixture, the water and the cumin. Blend until it’s a thick sauce. Add back into the skillet and cook for 5 more minutes.
Spoon out into an oven safe dish. Make 4 little pockets for the eggs and gently drop in the four raw eggs. Place in the oven and cook for about 9-12 minutes, until the eggs are just set and still runny.
Done.
Dish out and eat with multigrain toast, or potato hash. So delicious and full of flavour.
Those eggs are perfectly runny.
Thanks so much for visiting and I hope you’re enjoying your weekend.
Now, we'll make the tomato base sauce. In your Vitamix combine the first 4 ingredients and blend until liquified.
Next, in a skillet add the tomato sauce and cook the chopped red onions and jalapeños for about 5-7 minutes until tender.
Then, add in the can of black beans. Cook for another 3 minutes.
Grab your Vitamix again and add in half the bean mixture, the water and the cumin. Blend until it's a thick sauce. Add back into the skillet and cook for 5 more minutes.
Spoon out into an oven safe dish. Make 4 little pockets for the eggs and gently drop in the four raw eggs. Place in the oven and cook for about 9-12 minutes, until the eggs are just set and still runny.
Done. Dish out and eat with multigrain toast, or potato hash. So delicious and full of flavour.
Time to make this salsa verde. On Valentine’s Day we hit up a local Mexican restaurant, Huma, and it’s was so good. If you’re in Edmonton, check it out. Right around the corner is an adorable Mexican convinece store – tomatillos, yes! Okay, let’s get to it.
Ingredients
3 tomatillos
2 1/2 jalapeños
small white onion
1/2 cup cilantro
3 dashes of lime juice, to taste
kosher salt to taste
First, I roast the tomatillos, jalapeños and the onion. You can put them in your oven on roast or broil, yet I prefer charing them over my gas stove. You’re choice.
You want a lot of colour.
Mix all the ingredients in a blender or food processer. Blend for about 2 minutes until chunky, yet blended.
Done! Well, chill it for about an hour or two, then eat up.
This bright and fresh salsa is delicious with chips, or on enchiladas. Heck, we love it on so many things from english muffins to tacos.
Thanks for visiting and I hope fresh and bright ingredients make their way into your life today. Bye for now!
First, I roast the tomatillos, jalapeños and the onion. You can put them in your oven on roast or broil, yet I prefer charing them over my gas stove. You're choice. You want a lot of colour.
Mix all the ingredients in a blender or food processer. Blend for about 2 minutes until chunky, yet blended.
Done! This bright and fresh salsa is delicious with chips, or on enchiladas. Heck, we love it on so many things from english muffins to tacos.
I'm Ali and I sew, cook and create; simply put, I have a heck of a lot of fun!
A little note about 3ten - it's a lifestyle blog about sewing, fooding and traveling. I share my ideas and make a joke or two along the way (not very good ones, though).
Enjoy what you find here and sew or bake up. Thanks for visiting!
