Trio of salsas
Preparation - 30 min
Ingredients
Serves 4
Guacamole
- 2 ripe avocados
- Juice of 1 lime
- 5 ml (1 teaspoon) finely chopped red onion
- 45 ml (3 tablespoons) coriander
- 30 ml (2 tablespoons) Goccia di Sole hot pepper extra virgin olive oil
Edamame hummus
- 500 g shelled edamame
- 45 ml (3 tablespoons) lemon juice
- 15 ml (1 tablespoon) Favuzzi extra virgin olive oil
- 15 ml (1 tablespoon) O roasted garlic extra virgin olive oil
- 45 ml (3 tablespoons) water
- 1 bunch chives, finely chopped
- Favuzzi fleur de sel, to taste
Black olive and sardine tapenade
- 1 tin Bar Harbor sardine fillets in maple syrup
- 50 Favuzzi Leccino black olives
- 2 cloves garlic
- Juice of 1 lemon
- 45 ml (3 tablespoons) Kalisto extra virgin olive
To serve
- Xochitl salted corn chips
Preparation
- For each salsa, combine all ingredients in a food processor or blend with a stick mixer to achieve a smooth, spreadable texture.
- Serve with Xochitl corn chips.
