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Spicy, lower fat version of guacamole, full of healthy veggies and tart tomatillos.
Here is an easy way to get the avocado pit out: Cut the avocado in half so that the pit is sticking out of one side, whack at the pit with your knife so your knife gets stuck in the pit, and pry out the pit with your knife. Use a spoon to scoop out the goodness.
Throw all the ingredients into a blender or food processor. Blend until ingredients are pureed.
Place the salsa in the refrigerator for a few hours. Like a lot of salsas, it actually tastes better the next day. If you taste it after several hours and it still tastes too acidic, you can add sugar to mellow the flavor.
Here is my mom’s tip: If you want your salsa to last even longer, pour in a little of the juice from pickled jalapeños.
Serving size: 2 tablespoons. Weight Watchers Points Plus: 1 points per serving.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!