This salsa is really good. I’ve made it as an appetizer for a few dinner parties and everyone enjoyed it. Thanks to Tyler Florence for his recipe.

You’ll need to make the Chimichurri sauce a couple hours before you start getting your salsa ingredients diced and cubed…

Avocado and Jicama Salsa

4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, sliced
6 red grape tomatoes, halved

To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss to gently to coat. Serve with chips.(You can use the other half of the chimichurri sauce to marinate steaks before you BBQ them).

Chimichurri:
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt

To prepare the chimichurri: combine garlic, jalapeno and lime in small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow flavors to marry.

To see some other salsa or guacamole recipes go to the Hutch and What Matters Most.

http://www.henrysmarkets.com/content/avocado.jpg

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http://img.timeinc.net/cooking/flavorprofiles/jicama2_m.jpg

Ht: Television Food Network