Reprinted with permission from the publisher, Clarkson Potter Publishers, from Bobby Flay’s Barbecue Addiction by Bobby Flay.
|4 ripe Hass avocados, peeled, pitted, and diced||2 tablespoons extra-virgin olive oil|
|2 cloves garlic, smashed to a paste||2 tablespoons finely chopped fresh flat-leaf parsley leaves|
|1/2 red bell pepper, finely diced||2 tablespoons finely chopped fresh cilantro leaves|
|1/2 poblano chile, finely diced||Kosher salt and freshly ground black pepper|
|1 plum tomato, halved, seeded, and finely diced||Mixed blue, yellow, and white corn tortillas chips, for serving|
|1/4 cup red wine vinegar|
Combine the avocados and garlic in a bowl and mash with a fork until chunky. Fold in the bell pepper, poblano, onion, tomato, vinegar, oil, parsley, cilantro, and salt and pepper to taste. Serve with tortilla chips for dipping.
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