This is my family’s favorite salsa! That’s saying a lot since we live and breathe Mexican food around here. It’s always my go-to when I’ve got an exploding tomato plant in the garden and everyone who tries it absolutely loves it!

If you’ve never had salsa with roasted or grilled tomatoes, you MUST TRY THIS. Throwing the tomatoes and jalapeños on the grill (or under an oven broiler) gives this salsa a deep, smoky flavor you can’t get with other types of salsa.

This is the best Roasted Salsa Recipe

You NEED to try this recipe, as well as my Grilled Pineapple Salsa, Homemade Salsa Verde, Pineapple and Jalapeno and Tomatillo-Chipotle Salsa! So many salsa recipes, so little time to try them all!

Roasted salsa you ask? Yes. You'll want in on this smoky, spicy chunky homemade Tex-Mex Salsa! Roasting tomatoes on the grill or under the broiler brings out their flavor while the charring on the roasted veggies adds a fire-roasted smokiness.

If I had planted tomatoes, I think they'd be busting out of the garden by now. Since I didn't, I'm going to live vicariously through you patient gardeners.

(Or I'll pick up some on-the-vine tomatoes at the grocery store. No shame, friends.)

Chevy’s Salsa Recipe Ingredients

The nice thing about grilling the tomatoes is that it brings out some sweetness and improves their flavor -- which is nice if you're relying on store-bought, hot house tomatoes.

• Tomatoes
• Jalapenos
• Spanish onion (or yellow sweet onion)
• Garlic
• Cilantro
• White vinegar
• Salt
• Liquid smoke

Cooked salsa recipe variations

Spice - add some more jalapenos for some extra bite! I would say this recipe is already a “medium”. Reduce the jalapenos if you like your salsa more mild.
Smokiness - You might notice that the recipe calls for liquid smoke. This is optional, I love how it enhances the smoky grilled flavor, but leave it out if you aren’t a fan!

Does this cooked salsa recipe have to have jalapeños

Well, technically no. I love their flavor, but I understand if you don’t want it to be too spicy. In this recipe, I think 2 jalapenos are just right. One would make it more mild, and 3-4 would make it really spicy, if that’s your thing.

How to make this Roasted Tomato Salsa Recipe

• All you need to do is drizzle some heat-safe oil over the tomatoes and jalapenos.
• Pop the tomatoes and jalapenos on the grill or under the broiler until blistered and slightly charred.
• When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done.
• Remove the skin from the tomatoes, pinch the stem end from each pepper, remove any skin that has burned and remove as many seeds as you can (unless you want the salsa extra spicy).
• Place all the ingredients in the blender and pulse for about a minute.

How do you know when the grilled tomatoes and jalapenos are done?

1. They'll have dark grill marks. Especially the jalapenos -- leave those on longer so they're mostly black.
2. The roasted tomato skins will split. 

You don't want to wait until the tomatoes get super mushy and hard to remove from the grill, though.

Cooked Salsa Recipe tips & tricks

1. After the veggies come off the grill, put them in a bowl and cover them. Let them steam for a few minutes and cool off so you can handle them. The skins will come off easier that way, too.
2. You can even put them in the fridge and work on it several hours or a couple days later. If you do this, you'll notice a large amount of liquid accumulated in the bowl from the vegetables. Save this liquid and use it to thin out the salsa if you find it's too thick for your taste. (Normally all of that liquid would be in the salsa if you grilled the veg & buzzed it up the same day.)
3. Remove the jalapeno seeds. Even though I removed the seeds from both jalapenos, this salsa still had a good kick to it.

4. You might notice that the recipe calls for liquid smoke

This is totally optional, but a little of this can really enhance the grilled smoky flavor. I never leave it out!

If you're wondering what kind of liquid smoke --  I like Wright's Applewood Liquid Smoke, but the hickory flavor is good, too. You can find liquid smoke in the grocery store near the BBQ sauces. Or you can grab some on Amazon. 

Roasting Tomatoes for Salsa

Roasting tomatoes brings out their flavor while the charring on the roasted veggies adds a fire-roasted smokiness. So if you want more flavor, then you'll want to try this smokey, spicy restaurant-style salsa!

Do you have to add jalapenos?

Well, technically no. I love their flavor, but I understand if you don't want it to be too spicy. In this recipe, I think 2 jalapenos are just right. One would make it more mild, and 3-4 would make it really spicy, if that's your thing.

How to store this recipe for Salsa

How long is fresh salsa good for?

Salsa will keep for up to 4 days when stored in an airtight container in the fridge.

Cooked Salsa Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

If you like this recipe, try another one of my copycat recipes! My Chipotle Beef Barbacoa rivals the famous shredded beef everyone loves.

Chevy’s Salsa Recipe

Yield: About 3 cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Throw some tomatoes and jalapenos on the grill and make some of this copycat Chevy's Fresh Salsa! It has such a delightful smoky flavor and it's our family's FAVORITE salsa!

Print

Ingredients

• 2 ½ pounds tomatoes
• 1-2 jalapenos
• ¼ medium Spanish onion (or yellow sweet onion)
• 3 cloves garlic
• ¼ cup chopped fresh cilantro
• ¼ cup white vinegar
• 2 teaspoons salt
• 1 teasopon liquid mesquite smoke

Instructions

1. Preheat BBQ (or stovetop grill pan like I used) on high.
2. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too. Place tomatoes on grill when it's hot.
3. After about 10 minutes, add all jalapenos. In about 10 minutes, turn the tomatoes and peppers.
4. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill, cover to steam them for a few minutes and allow veggies to cool.
5. Remove skin from tomatoes as well as the seeds (if you want) and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned. Cut them in half and remove as many seeds as you can (unless you want the salsa extra spicy). Place the jalapenos into food processor with the tomatoes.
6. Add remaining ingredients and pulse for about a minute. For best flavor, chill for at least an hour or overnight before serving.
7. Makes about 2 cups.

Notes

Nat's Notes:

1. After scraping all of the seeds and some of the whitish veins from the peppers, it was still quite spicy -- about like "medium" salsa you'd buy at the store.

2. After the tomatoes have cooled, you'll notice quite a bit of liquid left in the bowl (especially if you let them sit overnight). Adding it all back into the salsa makes it sort of watery (see picture on original post). I didn't add any back into it this time around and I liked the thicker texture. It also thickens as it sits in the fridge, so hold on to that liquid in case you want to thin it out later.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart CFP-9GMPCY Food Processor, 9-Cup, Gunmetal
• 
  Wrights Seasoning Applewood Liquid Smoke, 3.5 oz

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Roasted Tomato Salsa Recipe (Chevy's Copycat) appeared first on Perry's Plate.

In a perfect world we'd always have juicy limes and fresh cilantro on hand. When those avocados ripen you've got to work quickly with their annoyingly short window before the mushy, brown sadness takes over.

Enter: Peperoncini Peppers

The Easiest Guacamole Ever

Why does this work so well?

The peperoncini brine is a decent replacement for the lime juice and salt.

Plus, if you chop some peppers up, it adds even more flavor and a little heat (kinda like a jalapeño would, but milder)

I'll show you how easy this is.

Ingredients for Easiest Guacamole

• Avocados: ripe, of course
• Jarred peperoncini peppers: I always keep some in the fridge. They last practically forever in there. Perfect for emergencies like this.

How to Make Guac

• Just mash your avocados.
• Pour in peperoncini juice, to taste.
• Add some chopped peppers, too, if you're feeling fancy.
• Mix up and get your chips out.

Yep, that's it!

If you like this recipe try another one of these recipes!

More Easy Guacamole Recipes on Perry's Plate

The Best Simple Guacamole -- my go-to traditional guacamole.

Loaded Roasted Chile Guacamole -- if you're feeling a little extra.SaveSave

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Lazy Guacamole

Yield: About 1 cups

Prep Time: 5 minutes

Additional Time: 5 minutes

Total Time: 10 minutes

Two ingredient guacamole! Because sometimes our limes are hard and our cilantro is slimy. Peperoncinis to the rescue.

Print

Ingredients

• 2 avocados
• 1-3 Tablespoons peperoncini juice, to taste
• 2-3 Tablespoons chopped peperoncinis (optional)

Instructions

1. Peel and pit the avocados. Smash them in a bowl and add in the peperoncini juice and chopped peppers, if using.
2. Stir well and serve!
3. Store, covered, with plastic wrap pressed on to the surface of the guac, just like you would regular guacamole.

Nutrition Information

Yield 4 Serving Size ¼ cup
Amount Per Serving Calories 195Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 193mgCarbohydrates 17gFiber 7gSugar 8gProtein 2g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Easiest Guacamole Ever appeared first on Perry's Plate.

If you’re grilling steak or chicken for tacos, just toss some pineapple and jalapeños on the grill while you’re at it, and you can have this simple salsa made in no time!

Ingredients for Grilled Pineapple Salsa

• Pineapple
• Avocado oil
• Jalapenos
• Onion
• Cilantro
• Garlic clove
• Lime
• Sea salt

How to Make Pineapple Jalapeno Salsa

1. Preheat the grill to medium-high heat.
2. Cut the core out of the pineapple and slice it into long strips. Drizzle the strips with a little avocado oil.
3. Place the pineapple strips and whole jalapenos on the grill. Grill for several minutes, turning them a couple of times until dark grill marks form on the pineapple and the jalapeno skin is blistered and dark.
4. Transfer the pineapple to a cutting board and let it cool. Wrap the jalapenos tightly in aluminum foil or plastic wrap for a few minutes. This allows them to steam and the peels will come off more easily.
5. Chop the pineapple and place it in a medium size bowl. Peel most of the blistered skin off the jalapenos, cut off the stems, and chop them, removing the seeds if necessary.
6. Add the chopped jalapenos to the bowl with the pineapple. Add the onion, cilantro, garlic, juice from ½ of the lime, and a generous pinch of sea salt. Taste, and add additional lime and salt, if needed.
7. Serve immediately or cover and chill.

Tips for Making Grilled Pineapple Salsa

To easily peal the jalapenos, let them blister on the grill and then wrapping them in foil or plastic. This allows them to steam and the peels will come off more easily.

Try not to shift the pineapple as we want those the grill marked areas to caramelize.

What to serve with Pineapple and Jalapeno Salsa

The biggest reason I made this was to put it on my fish taco bowls.

You can use this salsa as you would use any great pineapple salsa! I love adding it to my Chile-Lime Fish Taco Bowls or adding it to my Cilantro Lime Chicken Salad recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Pineapple Salsa

Yield: Makes about 3 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Print

Ingredients

Toggle ingredient group

• ½ of a fresh pineapple
• 1 Tablespoon avocado oil
• 2-3 jalapenos
• ½ medium onion, chopped
• ½ cup fresh chopped cilantro
• 1 garlic clove, minced
• 1 lime
• sea salt

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the core out of the pineapple and slice it into long strips. Drizzle the strips with a little avocado oil.
3. Place the pineapple strips and whole jalapenos on the grill. Grill for several minutes, turning them a couple of times until dark grill marks form on the pineapple and the jalapeno skin is blistered and dark.
4. Transfer the pineapple to a cutting board and let it cool. Wrap the jalapenos tightly in aluminum foil or plastic wrap for a few minutes. This allows them to steam and the peels will come off more easily.
5. Chop the pineapple and place it in a medium size bowl. Peel most of the blistered skin off the jalapenos, cut off the stems, and chop them, removing the seeds if necessary.
6. Add the chopped jalapenos to the bowl with the pineapple. Add the onion, cilantro, garlic, juice from ½ of the lime, and a generous pinch of sea salt. Taste, and add additional lime and salt, if needed.
7. Serve immediately or cover and chill.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Pineapple Jalapeno Salsa appeared first on Perry's Plate.

This Chipotle Green Salsa is restaurant quality!

I love a good green salsa, but this one shoots fireworks off in my head and makes me want to dive headfirst into the serving bowl.

Thankfully it’s an easy recipe! Just roast a pan of tomatillos, onion, and garlic and then buzz it up with a few other ingredients.

What is Tomatillo Salsa?

Tomatillo salsa is salsa made from… tomatillos. Tomatillos are green and covered in a papery husk. They resemble tomatoes, but are more like a cousin to tomatoes – also in the nightshade family.

Is Tomatillo Salsa Spicy?

Tomatillos aren’t spicy themselves, and the heat in this salsa comes from the chipotle peppers. As is, this salsa is probably around medium hot. You can choose to reduce the amount of heat by reducing the number of chipotle peppers in the recipe.

Roasted Tomatillo Salsa Ingredients

• Tomatillos
• Onion
• Garlic cloves
• Chipotle chiles in adobo sauce
• Cilantro
• Salt

How to Make Tomatillo Salsa

1. Position an oven rack 6" from broiler; preheat broiler.
2. Line a baking sheet with foil and arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning tomatillos occasionally, until soft and slightly charred, 10-15 minutes. Let cool.
3. Peel garlic; transfer roasted vegetables and garlic to a processor, along with all of the juices from the pan. Add chipotles. Purée until mixture is as smooth as you like.
4. Transfer salsa to a bowl. Stir in cilantro; season with salt.

Roasted Tomatillo Salsa Recipe Variations

Spice level - This salsa was just perfect in my opinion, but you could adjust the quantity of chipotles for more or less spice.

How to Use this Tomatillo Salsa Recipe

This salsa is perfect spooned over tacos, hash, breakfast bowls or as a dip for corn chips.

How to Store Tomatillo Salsa

Keep your salsa in an lidded container or bottle for up to 7 days.

Can You Freeze Tomatillo Salsa?

Sure! Because it’s a blended salsa, it should freeze and thaw nicely.

More Like This Roasted Tomatillo Salsa Recipe

If you like this salsa, you'd love the other salsa recipes I've got on my site!

Smoky Grilled Salsa -- I love the smoky, grilled flavor in this salsa! This is a copycat recipe from Chevy's Restaurant.

Grilled Pineapple Salsa -- Bits of grilled pineapple make this salsa (or pico de gallo, if you want to get technical) super special.

Grilled Pineapple and Jalapeno Salsa -- This is a tomato-less salsa with a sweet/spicy punch.

SaveSaveChipotle Green Salsa FAQs

SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chipotle Green Salsa

Yield: About 2 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Tomatillo-Chipotle Salsa is a snap -- roasted tomatillos, onions, and garlic buzzed up into a restaurant-quality salsa and is super versatile!

Print

Ingredients

Toggle ingredient group

• 1 pound tomatillos, husked and rinsed
• 1 small onion, sliced into ¼-inch thick rounds
• 4 garlic cloves, unpeeled
• 3 chiles from a can of chipotle chiles in adobo sauce, seeds removed
• ¼ cup chopped fresh cilantro
• salt, to taste

Instructions

1. Position an oven rack 6" from broiler; preheat broiler.
2. Line a baking sheet with foil and arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning tomatillos occasionally, until soft and slightly charred, 10-15 minutes. Let cool.
3. Peel garlic; transfer roasted vegetables and garlic to a processor, along with all of the juices from the pan. Add chipotles. Purée until mixture is as smooth as you like.
4. Transfer salsa to a bowl. Stir in cilantro; season with salt.

Notes

Nat's Notes:
1. You can find canned chipotles in adobo sauce in the latin/ethnic aisle of your grocery store.
2. If you've never used tomatillos, they look like green tomatoes covered in a paper-like husk. Just remove the husk and give them a quick rinse before roasting.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Tomatillo Salsa (Best Ever!) appeared first on Perry's Plate.

You will love this Easy Guac Recipe!

The secret is balance and fresh ingredients. Perfectly ripe avocados (daunting, yes, but I'll show you how), fresh lime, fresh cilantro, a little garlic, and just the right pinch of salt. That’s it. No fillers, no overthinking—just guac the way it was meant to be.

Pile it on tacos, scoop it with chips, or guard the bowl with your life. However you serve it, this guacamole proves that the best recipes are often the simplest.

Tips To Making The Perfect Simple Guac

Want to know the secret to great guacamole? Lime juice and cilantro and seasoning are great, but if you don't have good avocados, extra ingredients will only go so far.

Perfectly ripe avocados seem to be elusive for so many people.

And avocados are total stinkers. If you cut it open too early, it's not like you can wrap it up and wait for it to get "perfectly ripe". Nope. You've basically wasted an avocado.

And if you wait a little too long you get those nasty brown mushy spots.

(Just so you know I will still make guac out of those if most of the flesh is still green. Obviously my guac won't be stellar but decent guac is better than no guac at all, right?)

Basic Guacamole Recipe Ingredients

• AVOCADOS. I mean, duh. You can't substitute here. I suppose you could buy the frozen chopped avocados from Costco (yes, that's a thing!) and keep them on hand in case ripening avocados stresses you out.
• SALT. Preferably sea salt or Himalayan pink salt, but whatever you have works fine. You need this, though.
• LIME JUICE. You could stop right here and have some decent guac. No joke. It goes without saying that fresh is better than bottled. I always keep some fresh limes on hand for guac-emergencies.
  • Substitutions: lemon juice, white vinegar, or (don't laugh) peperoncini juice. I'm totally serious on that last one. Have you made my Lazy Guacamole before? It's quite good.
• GREEN ONIONS. Some sort of onion-y flavor needs to be there, if you can swing it.
  • Substitutions: diced white/red onion or onion powder (confession: I use onion powder more than anything)
• FRESH CILANTRO. This one is debatable if you think cilantro tastes like soap. Just don't use dried cilantro. It's not worth it.
  • Substitution: fresh parsley
• FRESH GARLIC. Totally optional. I like to use my Microplane grater for this.
  • Substitution: granulated garlic or garlic powder
• GROUND CUMIN. Another optional one, but I like the extra flavor it adds.

Diced jalapenos or tomatoes are common add-ins, too. Most of the time I don't add them because I don't plan ahead and have them on hand. Or I don't feel like chopping extra stuff.

OK, now that we've established that avocados are the biggest predictor of great guac, let's get into some details!

Do you use a potato masher to mash avocados? I started doing it a few years ago and haven't looked back. Forks are OK, too, but it's a lot faster with a potato masher.

You might have noticed that I use green onions instead of white or red onion in my guac. Not the most authentic, but I actually prefer green onions because it makes the texture smoother than little chunks of diced white onion. And green onions are milder.

If you'd rather use white or red onion, go for it.

Like I said -- this is a basic guac. No tomatoes. No jalapeños, No sour cream (Although a dollop makes it extra creamy. I quite like that.) No extras.

And it's my favorite version because the avocado really shines!

Don't have all the fresh stuff on hand? Don't feel like getting the knife and cutting board out? I got your back. I've listed the ingredients in my guac from greatest to least importance and gave you some substitutions for most.

How to make this Easy Guacamole

1. Put the avocados in a wide, shallow bowl and smash lightly with a fork or a potato masher (my personal favorite).
2. Add the remaining ingredients and continue to smash and mix everything together until you reach your desired consistency.
3. Taste, and add more salt or lime, if needed.

Making Guacamole Dip in advance

Guacamole is best prepared either just before serving but you could prepare it a few hours before, if you need to.
If you need to prepare this in advance, make sure to cover the dip with plastic wrap. I like to press the plastic down onto the surface of the dip so a “skin” isn’t formed.

Guacamole Recipe Simple tips for success

How to tell if an avocado is ripe for Guacamole Dip

The golden question, right?

1. Feel it. Honestly, the best way is by squeezing it gently in your palm and learning to know what a ripe avocado feels like. It takes practice. You're looking for some give, but not too much give. There shouldn't be any dents or mushy spots on the outside of the avocado. There also needs to be softness in the entire avocado. If part of it feels soft enough, but the other part still feels hard, don't open it. It's not ready.
2. Look at it. Most types of avocados darken as they ripen and turn almost black or a deep, deep green when they're ready. If your avocado is still bright or mostly greenish, then wait a little longer.

I've also heard pulling out the stem piece out and looking at the exposed flesh will tell you if it's ripe or not. (Green=ripe Brown/Black=overripe) I haven't gotten consistent results this way, so I don't recommend that to be the only indicator.

How to ripen avocados

If you need to use them the same day, then try to find a ripe one in the store. Good luck with this. I almost never do this unless it's a dire emergency.

Here's how I always manage to have a ripe avocado on hand:

1. Buy avocados when they're really hard and green. If you're buying a whole bag, make sure they're all the same hardness.
2. Put them on the counter. (Don't refrigerate them. Yet.)
3. Over the next 4-7 days, check on them. Just give them a little squeeze to see how they're progressing.
4. When they feel like they're ripe and ready to go, put them in the fridge. Putting ripe avocados in the fridge holds them at ripeness for a few days -- buying you some time in case you're not quite ready for them yet. Honestly, I've used avocados after they've been in the fridge for a week!

This is how I always manage to have ripe avocados on hand. I just buy a bag every time I go to the store, so I have some sitting on the counter while I'm finishing off the ones in the fridge.

How to keep Guacamole from turning brown

The key to keep guacamole from turning brown is to reduce exposure to air. Simply putting a lid on a container is helpful, but that top layer of the guac will will be exposed to the air in the container. My favorite tip is to press a layer of plastic wrap directly onto the guac and THEN put the lid on the container. Also make sure you use adequate citrus (lime, lemon) as it also helps.

How to Enjoy Your Simple Guacamole

What can’t you serve this Guac with is the real question! Guacamole is delicious any day, any time in my opinion. But some of my favorite pairings are Burgers, Barbacoa Beef, Hash Browns, Crispy Sweet Potato Chips, or Chicken Tacos!

How to Store Simple Guac

Store any leftovers in a bowl covered with plastic wrap. Gently press the plastic down onto the surface of the dip so a dry “skin” doesn’t form. Allow the guacamole to return to room temperature before serving.

Can you freeze Guacamole?

Yes! Store the guacamole in a freezer safe container, covering the top of the guac with a layer of plastic wrap as described above to keep it from browning.

Easy Guac Recipe FAQs

If you're in a pinch, try my 2-Ingredient Guacamole! Because sometimes our limes are hard and our cilantro is slimy.

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Guac

Yield: Serves 4

Prep Time: 15 minutes

Total Time: 15 minutes

My favorite homemade guacamole might seem a little basic, but it's what my family requests when I visit. And my avocado-hating mother even loves it! Sometimes simple recipes are the best, no?

Print

Ingredients

• 4 large, ripe avocados, peeled and pitted
• 2 green onions, thinly sliced
• ⅓ cup chopped fresh cilantro
• Juice from 1-2 juicy limes (about 1 ½ T of juice)
• 1 garlic clove, minced or grated with a Microplane grate
• Salt & pepper, to taste

Instructions

1. Put the avocados in a wide, shallow bowl and smash lightly with a fork or a potato masher (my personal favorite).
2. Add the remaining ingredients and continue to smash and mix everything together until you reach your desired consistency.
3. Taste, and add more salt or lime, if needed.

Notes

Nat's Notes: If you want to add some kick, stir in a seeded, diced jalapeno.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Gourmet Stainless Steel Wire Masher, One Size, Matte Aqua Sky
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 4 Serving Size ½ cup
Amount Per Serving Calories 368Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 127mgCarbohydrates 29gFiber 15gSugar 9gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Simple Guac Recipe appeared first on Perry's Plate.

I've been on a grilled pineapple kick since the weather has warmed up, and we've eaten it so many different ways! I can't wait to show you!

One day I threw some grilled pineapple bits into pico de gallo and took it to a girls' night. I didn't come home with much, which was a very good sign.

I hear when you go to Hawaii you get sores in your mouth from eating so much pineapple. We're determined to make it to Hawaii one of these days, but I'm nervous about gorging myself on pineapple. And then not wanting to eat it when I get home because it won't taste as good.

Are my fears even rational? Any Hawaii-goers still enjoy pineapple since they've returned?

I might have a hard time staying away from grilled pineapple, though. I mean look at that steaming pile of awesomeness.

The recipe leaves about a half a pineapple for you to do whatever you want with. You could throw the rest on the grill and make some grilled pineapple sundaes for dessert! Or make some Grilled Malibu Chicken later in the week. (<--Yes, do this.)

I LOVE, LOVE it in this salsa, though. It would be fantastic on tacos (like Tropical Fish Tacos) or lettuce wraps, salads, or even heaped on top of some Perfect, Versatile Grilled Lemon Chicken. You could even grill the pineapple and the chicken at the same time! (Score.)

Or with chips. Corn chips are such a weakness of mine. I could probably eat my weight in corn chips with a bowl of this and some Fresh Guacamole. Once in a while I'll get a bag of the organic blue corn chips from Trader Joe's. Those are my favorite.

A girl's gotta have her corn chips some times.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Pineapple Salsa

Yield: Makes 4-5 cups

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Print

Ingredients

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• 1 pineapple
• 6 roma tomatoes, seeded, cored, and diced
• 1 green onion, sliced thinly
• ¼ cup chopped fresh cilantro
• 1 lime
• 1 jalapeno pepper, seeded and minced
• Salt, to taste

Instructions

1. Preheat your BBQ grill (or grill pan) to medium-high heat.
2. Chop both ends off the pineapple and discard. Place the pineapple on one end and run your knife down the sides to remove the skin. Slice into quarters from the top, then run your knife down the center of each piece to remove the tough core. Slice two of the sections into 4 long strips each and set aside. (Wrap up the remaining pineapple and chill if you aren't using it right then.)
3. Lay the 8 strips of pineapple on the grill. Cook until grill marks form on both sides and pineapple has softened. This will take about 10-12 minutes. Remove from grill, dice them up, and place in a medium-sized bowl.
4. Add the tomato, green onion, cilantro, juice from ½ the lime, the jalapeno, and a generous pinch of salt. Taste, and adjust the lime juice and the salt to your liking.
5. Serve or store in the fridge in an airtight container for 2-3 days.

Notes

Nat's Notes:

1. If you like it spicy, don't discard the jalapeno seeds.

2. If the salsa is sweeter than you like, add an extra tomato or two.

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