Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

FAQs

Other Fresh Tomato Recipes You Might Also Like:

• Piyaz Salad Recipe
• Cucumber Tomato Mozzarella Salad
• Tomato Galette Recipe
• Tomato Ricotta Tart

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

• 3 cups cherry tomatoes
• ½ cup onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 jalapeno seeded and roughly chopped
• ½ cup cilantro chopped
• 4 tablespoons lime juice
• 1 teaspoon Kosher salt
• ¼ teaspoon ground pepper

Instructions

Make it by Hand:

• Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
• Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
• Drizzle it with lime juice and sprinkle with salt and pepper.
• Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

• Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
• Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
• Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
• Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

• Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
• Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
• Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
• Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

• Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
• All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
• Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
• Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
• Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
• Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
• Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
• Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
• Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

• Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
• Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
• Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
• Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
• Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
• Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
• Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
• Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
• Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

1. Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
2. Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
3. Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
4. Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

5. Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
6. Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
7. Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
8. Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

9. Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

10. Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

1. Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
2. Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
3. Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
4. Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

• Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

• Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
• Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
• Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
• Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
• Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

• Thai Steak Noodle Salad
• Potato and Meatballs
• Recipe for Turkish Meatballs
• Flank Steak Tacos
• Pasta Bolognese
• Instant Pot Chuck Roast
• Check out all our beef recipes
• Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Slow Cooked Brisket Tacos Recipe

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Marinading time 8 hours hours

Total Time 18 hours hours 30 minutes minutes

Servings 6 servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• 3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
• 2 tablespoons of all-purpose flour
• 1 onion halved and sliced ½ inch thick
• 1 jalapeno or poblano pepper; seeds removed and roughly chopped
• 4 garlic cloves minced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon red wine vinegar

For The Tacos:

• 12 6-inch corn tortillas
• 1 ½ cups guacamole
• 1 tomato cut into small pieces
• 1 jalapeno pepper seeded and sliced
• 1 cup Mexican cheese such as queso fresco or cotija cheese
• 1 cup pickled red onions
• ½ cup fresh cilantro leaves chopped
• Lime wedges for serving

Instructions

For Slow Cooker Brisket:

• Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
• Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
• Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
• On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
• Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
• Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
• Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
• Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
• Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
• Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

• Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
• Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

• Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
• If preferred, warm tortillas.
• To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
• Garnish with fresh lime and serve!

Notes

• Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
• Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
• Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

Calories: 642kcal | Carbohydrates: 36g | Protein: 58g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 158mg | Sodium: 1394mg | Potassium: 1315mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 14mg | Calcium: 215mg | Iron: 7mg

The post Slow Cooked Beef Brisket Tacos appeared first on Foolproof Living.

Love red onions as a condiment? Also, check out our Roasted Red Onions recipe!

Ingredients

For this Mexican pickled onion recipe, you’ll need one large red onion, boiling hot water, fresh lime juice, apple cider vinegar, and kosher salt.

Substitutions & Optional Add-Ins

When it comes to add-ins, these red pickled onions make Mexican cuisine an adventure. Choose a few of your favorite ingredients from this tasty list for a flavor experience perfectly suited to your taste buds.

• Add some spice: Turn up the heat at your Mexican potluck by making a batch of quick pickled red onions with jalapenos. Just be sure to slice your jalapeno peppers thinly before adding them to the pickling jar. Or, add a pinch of red pepper flakes to the mix for another spicy solution. 
• Make it sweeter: Mexican pickled onions are known for their sharp, tangy flavor. Now you can balance this robust condiment with a touch of sweetness by adding just a teaspoon of honey, maple syrup, or granulated sugar. 
• Add seasoning: Want to make this Mexican pickled red onion recipe even more flavorful? Then, additional seasoning is just what you need! Thinly sliced garlic clove and allspice berries will give your onions a potent edge, while cumin seeds and whole black peppercorns are perfect for a rich and earthy taste. You can even add bay leaves or dried oregano (or Mexican oregano, if you can get your hands on it) for bold herby notes.
• White onions: Not a fan of red onions? No problem! Though I love red onions for their brilliant color and sweet taste, white or yellow onions will also work in this easy recipe.
• Vinegar: Though I use apple cider vinegar in my Mexican red onions, red wine vinegar or distilled white vinegar will also work.
• Lemon juice: If you don’t want to make your Mexican pickled red onions with lime juice, fresh lemon juice works as a tart and tasty substitute.

How to Make Pickled Red Onions for Tacos

Mexican-style pickled red onions are a cinch to make and even better to eat. One small batch of this pickled red onion recipe, and you’ll want it for all your Mexican meals.

1. Prep the onions: Place the sliced red onion in a colander, set the colander in a bowl, and set aside. Pour two cups of boiling water atop the sliced onions and gently press with a spoon. 
2. Soak: Be sure to submerge all of the onion slices in the water. Let them soak for 45 seconds and drain.
3. Add ingredients to the jar: Transfer the onion slices to a jar with a tight-fitting lid. Then, pour the fresh lime juice and apple cider vinegar over the onions, and add the salt. Using a fork, make sure to push them down so that they are submerged in the liquid as much as possible.
4. Add additional ingredients: If you’re using any optional add-ins, put them into the jar.

5. Shake the ingredients: Close the lid over the jar and give it a good shake.
6. Refrigerate the jar: Place the closed jar in the fridge and let it sit for a minimum of two hours.
7. Serve: Serve the pickled Mexican onions as a condiment or garnish with your favorite taco, salad, or grain bowl recipes.

How to Store

To store leftover Mexican pickled red onions, place them in an airtight container in the fridge for up to 2 weeks. However, keep in mind that the more things you add in, the higher the potential of spoilage.

How to Use These Lime Pickled Onions

These authentic Mexican pickled red onions (aka Escabeche Onions)  are a godsend when it comes to garnishing any of your meat or vegetable dishes. And guess what? They are not just for Mexican cooking! They can also be served with dishes from Cuban, Dominican, and even Spanish cuisine.

Needless to say, you can use this versatile condiment anywhere you use red onions, from tasty tacos to garden-fresh salads. Below are a few dishes from the archives to get you started:

Your Favorite Tacos & Quesadillas

These red pickled onions are mostly served for street tacos in Mexico, so it is a no-brainer to serve them with your favorite tacos in your home as well. 

For a savory, protein-filled meal, add your onions to Flank Steak Tacos or Brisket Tacos (hello, meat-lovers!). Use it as a topping for your Salmon Avocado Toast. You can also serve vegetarian or pescatarian dishes by adding your pickled purple onion to a Spinach Quesadilla, fish tacos, or Black Bean Quinoa Tacos.

Chilis & Grain Bowls 

Who can resist a bold and hearty bowl of authentic Mexican chili? Not me! You can add authentic Mexican pickled onions to rich and savory recipes, like Quinoa Chili, Chocolate Chili, and my fan-favorite Mexican Quinoa Bowl. Pink onions are also a great condiment in vegan recipes and surely a perfect match for my Vegan Chili and Burrito Bowl.

Salads

This quick recipe makes a delicious addition to dozens of your favorite Mexican dishes, from spicy Mexican Corn Salad to fresh Mexican Street Corn Salad with Pasta. You can even add this simple recipe to dishes beyond Mexican food, like my creamy, crowd-pleasing Potato Salad with Capers.

FAQs

Other Recipes You Can Make with Red Onions:

Wondering what else you can do with red onions? Here are a few of my favorite recipes to help you use them:

• Peach Salsa
• Black Eye Pea Salad
• Spring Mix Salad
• Spinach Salad with Blueberries
• Ottolenghi’s Bulgur Salad

If you try this Mexican Pickled Onions recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mexican Pickled Onions Recipe

These easy Mexican Pickled Onions add a punch of tangy flavor and a burst of bold color to all your favorite Mexican recipes. This 4-ingredient recipe is super quick to make and adds the perfect finishing touch to tacos, salads, chilis, and more!

Course Garnish

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Resting time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 1 cup

Calories 96kcal

Author Aysegul Sanford

Ingredients

• 1 large red onion sliced thinly (approximately 1 ½ cup sliced onion)
• 2 cups boiling hot water
• ¾ cup fresh lime juice*
• 2 tablespoons apple cider vinegar red wine vinegar
• 1 teaspoon kosher salt

Optional Add Ins:

• 1 garlic clove sliced thinly (⅛ inch thick slices)
• ½ small jalapeno slice thinly – remove seeds if you like
• ¼ teaspoon cumin seeds
• ¼ whole black peppercorns
• 1 teaspoon honey maple syrup or granulated sugar
• 1 bay leaf
• ¼ teaspoon oregano Mexican oregano if you can get your hands on
• ½ teaspoon all spice berries
• Pinch of red pepper flakes

Instructions

• Place red onion slices in a colander set in a bowl. Pour 2 cups of boiling water over the onion. Gently press with a spoon to make sure that the onions are fully submerged in water. Let it sit for 45 seconds.
• Transfer the now-drained onion slices to a jar with a tight-fitting lid. Pour fresh lime juice and apple cider vinegar over the onions. Add in the salt.
• If you are using any of the optional add-ins, go ahead and add them in.
• Put the lid on and shake until everything is fully combined.
• Place it in the fridge and let it sit for at least 2 hours.
• Serve with your favorite taco, salad, or grain bowl recipes as garnish.

Video

Notes

• Lime juice: I highly recommend using freshly squeezed lime juice here, but in a pinch, you can also use store-bought lime juice.
• Storage: If you have leftovers, place them in an airtight container in the fridge for up to 2 weeks. 
• They lose volume as they sit in lime juice and vinegar mixture: When you are first placing them in the jar it might feel like you have a lot, but keep in mind that as they sit in the acidic brine juice, they lose some of their volume.
• Weck Jars or Pint Size Mason Jars are ideal: I use Weck jars for pickling (as you see in the photos), but pint-sized Mason Jars are also ideal. Just make sure that they have a large mouth and a tight-fitting lid.

Nutrition

Serving: 1cup | Calories: 96kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2359mg | Potassium: 395mg | Fiber: 3g | Sugar: 8g | Vitamin A: 93IU | Vitamin C: 63mg | Calcium: 68mg | Iron: 0.5mg

The post Mexican Pickled Onions appeared first on Foolproof Living.

Why Should You Make This Recipe?

This elote recipe is the air fryer version of my fan favorite Mexican Street Corn, one of my most popular recipes. It is the perfect side dish or a quick snack to make when you are short on time. If that’s not reason enough, I have listed a few more below:

• A great alternative to grilling: Mexican street corn in the air fryer is perfect for you if you don’t have a grill. You still get that excellent, charred corn taste without all the mess of grilling.  And since you can fire up the air fryer no matter the weather, every day can be Cinco de Mayo. 
• Ready in 20 minutes: You will be stunned at how fast you can whip together this authentic Mexican corn on the cob in the air fryer. 20 minutes is all you need from start to finish.

Ingredients

Using the freshest corn on the cob and a few simple ingredients are all you need to make this melt-in-your-mouth air fryer street corn.

Let’s start by gathering your fresh sweet corn (fully husked) and vegetable oil for cooking. For your elote sauce, you will need mayonnaise, sour cream, lime juice, and chili powder. And lastly, Mexican cotija cheese and fresh cilantro for your garnish.

How To Make Air Fryer Street Corn

If you find yourself with an abundance of fresh sweet corn and a craving for Mexican food, this air fryer Mexican street corn recipe is exactly what you need. Follow my step-by-step instructions below for quick and delicious elotes.

Be sure to preheat your air fryer to 380° F.

1. Prep corn: While you wait for your air fryer to preheat, brush each ear of corn with vegetable oil (or olive oil). 
2. Air Fry corn: Once your fryer is ready, place ears of corn in a single layer in the air fryer basket and cook for 5-6 minutes.
3. Make your elote sauce: While your corn is cooking, assemble your sauce by gently mixing your mayonnaise, sour cream, lime juice, and chili powder in a small bowl. 
4. Rotate corn: Check your corn and rotate the ears to ensure even cooking. Fry for another 7-8 minutes (a total of 12-15 min of air frying time). 

5. Apply sauce and serve: Carefully remove hot ears of corn from the fryer basket and allow to cool. After a few moments, cover each air fried corn generously with Mexican street corn sauce. Sprinkle all sides with Mexican cotija cheese, extra chili powder (if you wish), freshly chopped cilantro, and garnish with lime wedges. Enjoy!

How To Serve

On the cob or off the cob? That is the question. Fortunately, this recipe is a hit either way; I have listed some options for you to try below, let me know your favorite form of serving it.

• As a snack by itself: My favorite way of eating air fryer Mexican corn on the cob is right from the air fryer and smothered in tangy Mexican flavored sauce; the mixture of hot charred corn and the kick of creamy sauce is pure perfection.
• Elote in a cup: This is an excellent alternative to eating it on the cob. For elote in a cup, you will slice the charred kernels from the corn cobs and gently mix them in a small bowl with the prepared street corn sauce. For an elegant touch, spoon the corn mixture into glass cups, top with cheese and seasonings, and garnish with lime wedges for a perfect dinner party appetizer.

How To Store

This Mexican street corn air fryer recipe is so scrumptious that it will be hard not to eat it all at once; if you find yourself with some leftovers, below are some instructions for storage.

• Storage: You can store your delicious corn leftovers in an airtight container. If your street corn is already assembled, it will be good for up to one day in the refrigerator.
• Freezing: I would not recommend freezing this dish.

Other Air Fryer Recipes You Might Also Like:

• Asparagus in Air Fryer
• Fresh Green Beans in Air Fryer
• Crispy Air Fryer Chicken Legs
• Air Fry Turkey Bacon
• Green Bean Fries in Air Fryer
• Air Fryer Roasted Garlic

If you try this Air Fryer Mexican Corn recipe or any other Mexican recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Elotes Recipe

These Air Fryer Elotes are perfectly seasoned, roasted to perfection, and topped with a creamy homemade elote sauce and plenty of cheese and cilantro. Serve this take on Mexican Street Corn as a quick appetizer or side dish for a weeknight dinner or your next fiesta. With only a few ingredients, you can throw these together in 20 minutes!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Calories 213kcal

Author Aysegul Sanford

Ingredients

For The Corn On The Cob

• 5 ears of corn on the cob husks fully removed
• 1 teaspoon vegetable oil like avocado oil or melted butter

For The Street Corn Sauce

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice plus wedges of lime for serving
• ½ teaspoon chili powder plus more to sprinkle over at the end
• ½ cup crumbled cotija cheese*
• 3 tablespoons fresh cilantro chopped

Instructions

• Preheat the air fryer to 380 degrees F.
• While it is heating, brush each ear of corn with vegetable oil.
• Place in the air fryer basket in a single layer and air fry for 12-15 minutes, rotating them halfway through the air frying process. Let it cool for a few minutes before spreading it with the sauce.
• Meanwhile, make the sauce by mixing together mayonnaise, sour cream, lime juice, and chili powder in a bowl.
• When ready to serve, brush each corn on the cob with a generous amount of the mayo mixture. Sprinkle each corn with cotija cheese and chopped fresh cilantro on all sides. Serve with lime wedges on the side.

Notes

• Additional Salt: Be sure to taste the cotija cheese you are using before adding salt to the salt. Some cotija cheese is very salty. If it is not, then you can add in ½ teaspoon salt and adjust it accordingly after giving it a taste.
• Cut the ears of corn in half: If you own a small air fryer or want to fry a lot of corn at the same time, you can cut each corn on the cobb in half. This way, you can fit more corn in your air fryer basket. However, be sure not to overcrowd the basket to get proper charring.
• Times may vary: It is a known fact that air fryer cooking times may vary. Take the cooking time here as a place to start and adjust accordingly. One easy way to gauge the process is to check halfway through the frying process. If it is getting too charred, then shorten the cooking time. Or visa versa.
• Storage: Store leftover corn in an airtight container in the refrigerator for up to one day. 
• Freezing: I would not recommend freezing this dish.

Nutrition

Calories: 213kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg

The post Air Fryer Elotes appeared first on Foolproof Living.

Ingredients

To make this bacon avocado cheeseburger recipe, you will need three sets of ingredients:

1. To make the 4 Ingredient Guacamole Recipe, you will need garlic, lime juice, kosher salt, and ripe avocados.
2. For the turkey bacon, you will need one 8-oz. package of turkey bacon. You can choose to make your turkey bacon in an air fryer or the oven.

3. For the burger patties, gather organic ground beef, Worcestershire sauce, garlic powder, paprika, kosher salt, black pepper, vegetable oil, burger buns, and lettuce leaves. You can also choose to add sliced cheddar cheese.

How to Make

Follow the simple steps below for bbq avocado burgers that are just as delicious as any famous restaurant burger you can buy:

Make the Patties

1. Prepare the pan: Line a small sheet pan with parchment paper and set it aside.

2. Mix the ground beef: Add ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper to a large bowl. Mix the ingredients until thoroughly combined. Divide the meat mixture into four equal portions.
3. Shape burger patties: Flatten each piece into a burger patty roughly ¾-inch thick and three inches in diameter. 

4. Make an indentation in the middle: Use a small, flat-bottomed ramekin to make an indentation* in the center of each patty. (*See expert tips below for more information as to why we are doing this)
5. Transfer the patties: Move the patties to the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes before grilling.

Cook the Turkey Bacon

1. Preheat the oven: Preheat the oven to 400 degrees F. Then, line the turkey bacon slices on the wire rack or a parchment paper-lined baking sheet with none of the strips overlapping. 
2. Cook the bacon: Bake the turkey bacon slices in the oven for ten minutes before removing them, flipping them, and baking them for another five minutes. Once cooked, set the bacon aside.

Make the Guacamole

1. Prep the ingredients: In a large bowl, mix the garlic, lime juice, and salt. Halve the ripe avocados, scoop them out, and place them into the same bowl.
2. Mix everything together: Use a fork or potato masher to mash the avocados until they reach your desired level of creaminess. Taste the mixture and add seasoning if necessary.

Get the Grill On

1. Prepare the grill: Preheat a gas grill to 400 degrees F (medium-high heat). Once heated, dip a wad of paper towels into vegetable oils and wipe the grates.
2. Grill the patties: Place the ground beef on the grill for 4-5 minutes. Then, flip the patties and cook for another four minutes, or until the center of each registers your desired temperature. The internal temperature should read 125 degrees F. for medium-rare,  130 degrees F. for medium, and 155-160 for well done (source)*.
3. Add the cheese: When done, move the beef patties off the direct heat, top each with a slice of cheese, and let the residual heat melt the cheese (45-60 seconds). Transfer the finished patties to a plate and cover them with aluminum foil. Let the beef rest for five minutes. You may also lightly toast your burger buns on the grill for 1-2 minutes while the burgers rest.

PRO TIP: If you choose not to grill your bacon avocado burger as described above, you can cook your patties on a grill pan or in a skillet.

Assemble the Bacon Avocado Cheeseburgers

Assemble the bacon guacamole burger: Place the bottom bun on a plate. Layer the hamburger with avocado, a tomato slice, a cooked patty, two slices of bacon, and a lettuce leaf.

Finish the burger stack with the top bun. Then, repeat this assembly process with the remaining burgers and serve.

How to Make Ahead & Store Leftovers

One bite of this bacon avocado burger recipe, and you won’t dare let another go to waste. Now you can whip up juicy burgers in a snap and store them like a pro—all with one simple guide.

• Make ahead: To make this burger recipe ahead of time, prepare your guacamole, turkey bacon, and ground beef mixture, and store each in a separate airtight container. Keep these ingredients in the fridge for up to one day, and only move your hamburger patties to the freezer 30 minutes before grilling.
• Storage: When storing your guacamole bacon burgers, place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
• Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

FAQs

Other Ground Beef Recipes You Might Also Like:

• Beef Vegetable Soup
• Mexican Stuffed Bell Peppers
• Stuffed Cabbage Soup
• Spaghetti Bolognese Recipe

If you try this Avocado Bacon Barberque Burger recipe or any other one of our beef dinner recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Avocado Bacon Burger Recipe

If you love avocados and bacon, you must try this delicious Avocado Bacon Burger recipe. Simply put, it is made by layering beef burger patties with guacamole and turkey bacon in a buttery brioche burger bun. To me, this is a next-level burger with minimal effort.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 759kcal

Author Aysegul Sanford

Ingredients

For The Burger:

• 1 lb ground beef I used 85/15
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Vegetable oil olive or avocado oil would work to oil the grates
• 4 slices of sliced cheddar cheese optional – American Cheese, Swiss Cheese or Pepper Jack Cheese would also work
• 1 large tomato sliced
• 4 burger buns I used my Brioche Buns
• 4 lettuce leaves

For The Bacon

• 8 slices turkey bacon (8oz) or regular bacon would also work

For The Guacamole

• 1 clove garlic minced
• 1 tablespoon lime juice
• ½ teaspoon kosher salt
• 2 ripe avocados

Instructions

• Line a small sheet pan with parchment paper. Set it aside.
• To make the burger patties: Place ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper in a large bowl. Mix until well combined. Divide it into 4 equal portions and flatten them into ¾-inch thick burger patties that are about 3 inches in diameter. Make a dent in the middle of each patty using a small flat-bottomed ramekin (please refer to how-to images for a visual).
• Transfer patties onto the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes.
• To cook the bacon in the oven: Preheat the oven to 400 degrees Fahrenheit. Line turkey bacon slices on the wire rack (or on a parchment-lined baking sheet) making sure not to overlap. Bake in the preheated oven for 10 minutes. Remove from the oven, flip them and bake for another 5 minutes. Set them aside.
• To make the guacamole: Mix together garlic, lime juice, and salt in a large bowl. Cut the avocados in half and scoop out the avocados and place them into the bowl. Using the back of a fork (or a potato masher) mash the avocados until it reaches to your desired level of chunkiness. Taste for seasoning and add in if necessary.
• To cook the burgers: Preheat a gas grill* to 400 degrees F. Dip a wad of paper towel into vegetable oil and then generously wipe the grates. Place beef patties on the grill and cook for 4-5 minutes. Flip the burgers and cook for another 4 minutes or until a thermometer inserted in the middle registers 125 degrees F for medium-rare, 130 degrees F for medium, and 155-160 degrees F for well done.
• When they are done, move them from the direct heat and top each burger with a slice of cheese, if using. Let the residual heat melt the cheese for 45 seconds to a minute.
• Transfer the burgers onto a plate, cover them with foil and let them rest for 5 minutes.
• If preferred, while the burgers rest, lightly toast buns (off direct heat) on the grill, for a minute or two.
• To assemble the burgers: Place the bottom bun on a plate. Line it with avocado, tomato slice, burger meat, bacon, and a lettuce leaf. Put the top bun on. Repeat with the rest of the burgers. Serve!

Notes

• No grill, no problem: Alternatively, you can use a grill pan or a skillet to cook your burger patties on the stove top.
• This recipe is written for four people, but you can multiply it as many times as you want.
• Prefer pork bacon instead? Simply use regular bacon and if you need help, here is a great baked bacon recipe.
• Put a thumbprint in the burger: This tip is one of Bobby Flay’s tricks to make the best burgers – When placed on the grill, beef patties tend to bulge in the center, leading to unevenly cooked meat. Though you may want to fix misshapen burgers by pressing down on them with a spatula, this solution can lead to dry, flavorless meat. For best results, then, I recommend creating an indentation in the center of your uncooked beef patties using your thumb or a small, flat-bottomed ramekin. As the beef expands, the dent will disappear, and you’ll have perfectly shaped guacamole burgers.
• Storage: To store leftovers place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
• Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

Nutrition

Calories: 759kcal | Carbohydrates: 34g | Protein: 39g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1937mg | Potassium: 1112mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2374IU | Vitamin C: 21mg | Calcium: 233mg | Iron: 5mg

The post Avocado Bacon Burger appeared first on Foolproof Living.

Ingredients

With a few simple, fresh ingredients, you can enjoy this easy peach salsa recipe as an appetizer or a great topping year-round. 

To make this easy homemade fresh fruit salsa recipe gather your fresh peaches, cherry tomatoes, red bell pepper, jalapeño pepper, red onion, fresh lime juice, salt, and black pepper. It is optional, but you can also add fresh cilantro and a little chili powder to finish it off.

How To Make

This delicious homemade fresh peach salsa recipe comes together in 15 minutes and mixes the freshest ingredients for a mouthwatering addition to any meal. Here are the steps:

1. Prep ingredients: Place fresh ripe peaches, cherry tomatoes, red bell pepper, jalapeno pepper, and red onion in a large bowl.
2. Add seasonings: Sprinkle with kosher salt and black pepper, and pour lime juice over the assembled ingredients. 
3. Toss and garnish: Lightly mix ingredients together. If you choose, you can add chili powder and cilantro as your garnish.
4. Serve: You can serve immediately. However, if you have the time, let your peach jalapeno salsa sit for 15 to 30 minutes to let the flavors to blend.

How To Store

If you didn’t finish this delicious peach salsa in one sitting (is that even possible?), you have options for preserving that fantastic flavor.

• Storage: For the best results, you can store your homemade peach salsa in an airtight container for up to 2 days in the refrigerator.
• Freezing: I do not recommend freezing this salsa recipe.

Variations

There are many ways to customize this peach and tomato salsa recipe to suit your tastebuds.

• Turn up the heat: For a spicier peach salsa, leave the seeds in the jalapeno peppers. If you are a brave soul with an affinity for super spicy salsa, then swap jalapenos with habanero peppers.
• Cool it down: If heat isn’t your thing, you can adjust your spice level. Use fewer hot peppers, or omit the hot peppers altogether for a mild fruity salsa still loaded with flavor.
• Without tomatoes: If you’re not a fan of your peach salsa with tomatoes, you can simply leave them out. It will be sweeter but still delicious.
• Cilantro: If peach cilantro salsa is not your thing, simply leave the cilantro out and make it without. It will be just as delicious.

Expert Tips

Here are a few foolproof tips that will ensure each bite is nothing short of sweet and juicy peach perfection.

• Added Salt: If you are serving this fresh fruit salsa with tortilla chips, I recommend adjusting the amount of salt you use to prevent it from being overly salty.
• Bite-Size: I suggest finely diced peaches (½-inch cubes) to achieve a better blend of flavors, but if you prefer a chunkier salsa, you can chop the pieces a little larger.
• Marinate: If time permits, let it sit in the fridge for 15-20 minutes to allow the flavors to marinate and blend. 

FAQs

Other Delicious Peach Recipes You Might Like

Do you have an abundance of just-picked peaches? Need more ideas about what you can do with these sweet juicy gems? I have listed a few more recipes to satisfy your cravings during the peach season and all year round.

• Peach Blueberry Galette
• Peach Avocado Salad
• Mango Peach Smoothie

If you try this Fresh Peach Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Fresh Peach Salsa Recipe

This Fresh Peach Salsa recipe is made in 15 minutes with juicy peaches, tomatoes, jalapeno peppers, and red onion. Serve it as a condiment over grilled fish or chicken, fish tacos or by itself with tortilla chips on the side.

Course Condiment – Dip

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 81kcal

Author Aysegul Sanford

Ingredients

• 4 peaches cut into small pieces (½ inch cubes) – approximately 2 cups – pick firm but ripe peaches
• 1 cup cherry tomatoes sliced
• 1 small red bell pepper seeded and chopped
• 1 jalapeno pepper seeded and chopped
• ½ red onion chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup lime juice
• ½ cup chopped fresh cilantro optional
• ¼ teaspoon chili powder optional

Instructions

• Place peaches, tomatoes, red bell pepper, jalapeno, red onion, salt and pepper in a large bowl.
• Drizzle it with lime juice and give it a toss.
• Garnish with cilantro and chili powder, if using.
• Taste for seasoning and add in if necessary. Serve it with your favorite tortilla chips.

Video

Notes

• This recipe yields approximately 3 cups of fresh peach salsa.
• Peaches: Any peach varieties such as white peaches, yellow peaches, nectarines, or even grilled peaches would work in this recipe.
• Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge.

Nutrition

Calories: 81kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 318mg | Potassium: 325mg | Fiber: 3g | Sugar: 15g | Vitamin A: 889IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg

The post Fresh Peach Salsa appeared first on Foolproof Living.

Out-Of-This-World Tacos and Enchiladas

Talk about Mexican Party Food! Tacos and enchiladas never disappoint. Whether you make it ahead or put together a make-it-your-own taco buffet, they tend to be the first food to disappear.

Here are a few of my favorite ones:

Slow Cooked Beef Brisket Tacos

An out of this world, Slow Cooked Beef Brisket Tacos rolled in homemade corn tortillas and topped off with homemade guacamole and salsa. A crowd-pleaser that is surely guaranteed to please.

Black Bean Quinoa Tacos

If you are entertaining a crowd that is following a plant-based diet, these Quinoa Tacos are truly the best. Made with black beans and corn, they are topped off with Avocado Sauce and Lime Pickled Onions. Perfect for a meatless Monday or a taco Tuesday!

Chipotle Chicken Tacos with Jicama Slaw

My friend Liren of Kitchen Confidante makes these incredible Chipotle Chicken Tacos with Jicama Slaw. These tacos are full of flavor and such a nice way to change up from regular cabbage-based slaw to jicama slaw.

Grilled Flank Steak Tacos

My secret marinade and homemade corn tortillas take this Grilled Flank Steak Tacos to a whole new level. Topped off with my 4 ingredient guacamole and salsa, this taco recipe is one of my go-to easy Mexican dishes for a party.

Sweet Potato Wrapped Black Bean Enchiladas

When it comes to Simple Mexican recipes, my friend Traci of Vanilla and Bean is the best. This Sweet Potato Wrapped Black Bean Enchiladas is just the beginning of how amazing her recipes are.

This enchilada recipe uses thinly slice sweet potatoes wrapped in warm tortillas in a black bean sauce. I don’t know about you, but I think an enchilada recipe doesn’t get more creative than this. Put this on your Mexican party menu for your vegetarian friends.

Chicken Quesadilla Cake

Flour tortillas layered with refried beans, corn, jalapeños, chicken, tomatoes, and sweet peppers to make this Chicken Quesadilla Cake. Now, I used chicken here, but you can swap it with beef, shrimp or even tofu or mushrooms.

This is one of those Mexican dishes that go first whenever I make it for a party.

Crowd-Pleasing Chili Recipes (aka Mexican Food for A Crowd)

No Mexican themed dinner party can be complete without a big pot of chili. Agreed?

It is no secret that a big pot of chili is a great way to feed a crowd. The best part is that you can get as creative as you want. Here are my favorite chili recipes to get you started:

Best Chicken Chili Recipe

This Easy Chicken Chili Recipe is made with rotisserie chicken and canned beans, making it a perfect Mexican party food that you can make in less than 45 minutes.

Turkey Bean Chili

If you’d rather make chili with turkey, this 3 Bean Turkey Chili recipe is for you. Like all of these chili recipes, you can make a big batch a day in advance and serve on the next day.

Vegetarian Chili

Have vegan and vegetarian friends? No worries, because this vegan and vegetarian-friendly chili recipe is perfect for any diet. It all happens in a big pot and ready in less than an hour.

Quinoa Chili

If you are like me, a huge fan of quinoa, then you will love this Quinoa Chili recipe. It is protein-packed, easy to customize, and simple enough to make even for beginners. Not mention it is gluten-free, which is especially great if you have to think about various diets as you are planning your Mexican dinner party menu.

Can’t get enough Mexican-inspired quinoa recipes? If so, be sure to try my Mexican quinoa recipe.

White Chili Recipe

I am a big fan of tomato-based chilis, but I also love a good white chicken chili. This one is extra delicious with corn, white beans, and a dollop of sour cream on top.

Simple Mexican Side Dishes/ Mexican Appetizers

If you want to take a simpler route and serve only simple side dishes or appetizers, these few recipes are for you. Serve these quick Mexican recipes with chips on the side or just by themselves in a big bowl:

Fresh Peach and Walnut Salsa

I’d like to call this Fresh Peach and Walnut Salsa “Salsa with a Summery Twist”. The sweet and sour flavors truly elevate and dish that they are added in. This easy to make yet super creative salsa comes together in less than 15 minutes and is guaranteed to make your guests as for more. Serve with tortilla chips on the side and accept all the compliments.

Mexican Street Corn

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime juice. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) in a skillet. They are both delicious and ready in less than half an hour.

Plus, if you have an air fryer, you can also make Air Fried Corn on The Cob and then easily turn them into Air Fryer Elotes as well.

Street Corn Pasta Salad

No Mexican-themed party food menu is complete without a pasta salad made with street corn. This Mexican macaroni salad is my go-to salad recipe when summer corn is at its peak. Not only it disappear right away, but also people ask for the recipe left and right.

Corn Black Bean Salad

If you are a lover of black beans and corn, you will love this Corn Black Bean Salad. With just a few ingredients, it comes together in under 30 minutes. It is one of the most delicious side dishes you can serve when the Mexican food craving hits.

Chicken Nachos

Tortilla chips layered with cheese, black beans, fresh tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Five Bean Salad

No Mexican-themed party is complete without a bean salad. And if you ask me, this Five Bean Salad is the one and only bean salad recipe you need. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes and can be made ahead.

Mexican Lentil Salad

This healthy Mexican Lentil Salad recipe comes from my dear friend Alexandra’s blog, Occasionally Eggs.

This creative salad recipe is perfect when you have health conscious friends/guests. Made with lentils, tomatoes, cucumber, corn and a zesty lime vinaigrette, it is perfect for a crowd.

Mexican Caviar Recipe (AKA Texas Cowboy Caviar)

Yes, the original name of this recipe is called Texas Caviar, but it has all the Mexican flavors in it. Most people also call this bean salad Mexican Caviar recipe. That is why I can’t help but include it in this list of easy to make Mexican food.

Mexican Street Corn Salad

Love corn? Yeah, me too.

When the summer corn is out, I make this Mexican Corn Salad. It is tangy, spicy and deliciously creamy.

Easy Mexican Cocktails – Aka Margaritas & Mezcalitas

No Mexican themed party is complete without delicious margaritas and mezcalitas. Here are a few of my favorites:

Blueberry Margaritas

If you are a fan of blueberries, then this Blueberry Margarita recipe is for you. Made with homemade blueberry puree and lightly sweetened with honey syrup, this is the most refreshing spring margarita that is guaranteed to please.

Strawberry Champagne Margaritas

This strawberry margarita recipe is not much different than your usual margarita recipe, but it is topped off with a healthy dose of Champagne. This is for those of you who want to celebrate the goodness of Mexican Cuisine and Cinco de Mayo in style.

Pineapple Margaritas

Raise your hand if you order Pineapple Margaritas every time you go to a Mexican restaurant.

Yup, my hand is up right there with you. If you are with me, I have good news for you because now you can make these bad boys at home with just a few ingredients and under 5 minutes.

And if you are like me, can’t decide between margaritas on the rocks or Frozen margaritas, no need to worry because this recipe features both.

Spicy Jalapeno Margaritas

Cilantro infused Jalapeno margaritas for those of you who are looking for a gourmet style margaritas. For those friends, who don’t mind a little bit of heat.

Watermelon Lime Margaritas Recipe

If you have never tried the watermelon and lime combination, I hate to tell you that you are missing out in life. I can’t imagine a better margarita recipe than Liren’s Watermelon Lime Margaritas to cool down your guests during your Cinco de Mayo party.

Classic Skinny Margarita

With only 5 ingredients (good tequila, fruit juices, agave nectar, and soda) my friend Becky of The Cookie Rookie has the best Classic Skinny Margarita recipe on her blog. Be sure to head out her blog to watch her video as well.

Pineapple Jalapeno Mezcalita

If you have never tried a mezcalita please stop what you are doing and head over to the closest liquor store to buy some Mezcal and make this Spicy Pineapple Jalapeno Mezcalita. It is smoky, sweet, spicy, and sour all in one cocktail.

Strawberry Basil Margarita

I just don’t think that it is okay to put together a list of Mexican food ideas for a party and not include a delicious strawberry margarita! If you agree, this Strawberry Basil Tequila Cocktail is a must-try.

It comes together in minutes and it is naturally sweetened with my honey syrup and juicy strawberries.

There you have it friends, my favorite Mexican themed party food recipes that are out-of-this-world delicious. I hope you found a few recipes to get you inspired as we get ready for the season of outdoor gatherings with friends and family.

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Easy Mexican Recipe Ideas: Mexican Corn Salad

I believe that no Mexican-themed party is complete without street corn. This Mexican Corn Salad is my go-to summer salad when sweet summer corn is at its peak. However, you can also make it with canned or even frozen corn. 

Course Salad

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 servings

Calories 239kcal

Author Aysegul Sanford

Ingredients

For The Corn:

• 1 tablespoon vegetable oil or melted butter
• 6 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Mexican Corn Dressing:

• 2 tablespoons mayonnaise I prefer vegan mayo
• 3 tablespoons sour cream
• ½ teaspoon chile powder
• 3 tablespoons lime juice freshly squeezed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Mexican Corn Salad:

• 1 medium-size jalapeno seeded and sliced/chopped
• ¼ cup red onion chopped finely
• 3 tablespoons fresh cilantro chopped - more to use as garnish
• ½ cup cotija cheese crumbled

Instructions

For The Grilled Mexican Street Corn Salad Recipe:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
• To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
• To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
• Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
• To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
• Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Notes

What if sweet corn is not available or I want to make this salt in the colder months?

I’m glad you asked! Canned or frozen corn make the perfect substitution to make this Mexican sweet corn recipe any time of year!

CANNED CORN SALAD RECIPE: If you choose to use canned corn to make this Mexican salad recipe, you will need 2 (15 oz) cans of corn. And make sure to drain and rinse to get rid of the extra salt and starch.

FROZEN CORN SALAD RECIPE: If you decide to opt-out for frozen corn, you will need 3 (10 oz) bags or 2 (16 oz) bags. And no need to thaw – simply remove from the freezer.

Follow the directions for the skillet method for both canned and frozen corn.

Nutrition

Calories: 239kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 875mg | Potassium: 417mg | Fiber: 3g | Sugar: 11g | Vitamin A: 520IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 1mg

The post 20+ Easy Mexican Recipes For Cinco De Mayo appeared first on Foolproof Living.

Why Should You Make This Recipe

With simple ingredients, minimal preparation, and amazing flavor, this strawberry basil margarita recipe is guaranteed to be a lot of fun. Mixology has never been so easy!

• The combination of strawberry and basil makes the ultimate spring and summer cocktail for party time! Serve it as a festive summer drink on the Fourth of July, Cinco de Mayo, Mother’s Day, Memorial Day, and/or any hot day.
• If you have 5 minutes you can make this strawberry basil tequila cocktail— just like my Pineapple Margarita and Blueberry Margarita.
• Easily multiply the recipe to make a strawberry basil margarita pitcher for a crowd or follow it written for a happy hour drink for two.

Ingredients

To make strawberry basil margaritas, gather strawberries, fresh basil leaves, freshly squeezed lime juice, Honey Syrup, silver tequila, orange liqueur, and ice cubes.

For the lime salt, you’ll need kosher salt, lime zest, and a wedge of lime.

How to Make This Recipe

Even beginner bartenders can make this delicious strawberry basil cocktail with ease. Two simple preparation methods make this margarita recipe twice as easy to make. 

On the Rocks

Making strawberry margaritas on the rocks is as easy as it can be. Simply follow the below steps to have the most refreshing drink in no time:

1. Prepare the salt: Combine the kosher salt and lime zest on a small plate.
2. Salt the rim: Run a lime wedge around the rim of a margarita glass. Then, press the rim of the glass into the salt mixture so that it adheres to the glass.
3. Muddle the ingredients: Muddle the strawberries, basil, lime juice, and honey simple syrup in a cocktail shaker.
4. Shake the cocktail: Add the tequila and orange liqueur to the shaker and shake to combine. Then add ice to the mixture and shake for another 30 seconds.
5. Serve: Strain the liquid into the prepared margarita glasses. If desired, garnish the drink with strawberries, extra basil, and a slice of lime.

Frozen

For a frozen strawberry margarita with basil, place strawberries, basil leaves, lime juice, simple syrup, silver tequila, orange liqueur, and one cup of ice cubes into a blender. Then, blend the ingredients at high speed until they reach your preferred consistency. 

Taste for sweetness and add in if necessary. If you do, give it one more whiz and pour the frozen strawberry basil margaritas into prepared glasses, and garnish them with a couple of strawberries and a sprig of basil.

How to Make a Pitcher of Strawberry Margaritas

One sign of a good margarita is that it’s easy to make for a crowd. If you’re looking to make a strawberry margarita on the rocks in a pitcher, you have two easy options:

• Make a bigger batch: This recipe can be multiplied as many times as necessary to serve your guests. Simply follow the instructions as listed using the required amount of ingredients. 
• Limeade strawberry margarita (The Quick Method!): If you are in need of a super quick way of making a larger batch of strawberry margaritas, you can use storebought frozen limeade concentrate instead of fresh lime juice. For 1 can (12 oz.) of limeade concentrate, I use 2 cups of strawberries, a cup of basil,  2 ¼ cups of tequila, ⅓ cup triple sec, and 2 ½ cups of water.
  Muddle the fruit, mix the rest of the ingredients, and let the mixture sit in the fridge for 4 hours. Then, garnish and serve.

Make-Ahead & Storage Instructions

One good thing about this recipe is that you can make it in advance. Whether you’re making a strawberry margarita pitcher recipe or a boozy treat for two, you can save time with a little bit of advance prep.

You can prepare a portion of this recipe up to one day ahead of time. Simply muddle together all your ingredients except the alcohol and ice. Then, store the mixture in an airtight container in the fridge. 

When ready to drink, put the refrigerated mixture, tequila, triple sec, and ice into a cocktail shaker. Shake the mixture for 30 seconds, strain it into a prepared margarita glass, and serve.

Alternatively, you can mix everything in a pitcher.

Other Tequila Cocktail Recipes You Might Like

One of the best ways to cool down a hot summer day is with fruity margarita recipes. If you want a great homemade margarita with a delicious twist, look no further than these tasty tequila cocktails.

• Strawberry Champagne Margarita
• Pineapple Margarita
• Blueberry Margarita
• Spicy Jalapeno Margarita

If you try this Strawberry Basil Margarita recipe or any other one of our cocktail recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Strawberry Basil Margarita Recipe

This Strawberry Basil Margarita recipe is made with an herbal twist using the classic margarita flavors. Fresh basil is first muddled with strawberries and then blended with tequila, honey simple syrup, lime juice, and triple sec. It comes together in about 5 minutes, this is the must-try summer tequila cocktail recipe!

Course Cocktails

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 282kcal

Author Aysegul Sanford

Ingredients

For the lime salt:

• 4 tablespoons kosher salt
• 2 teaspoons lime zest plus one lime wedge

For The Margarita:

• 12 fresh strawberries hulled and sliced, plus more for garnish
• 10-12 fresh basil leaves plus more for garnish
• 2 ounces lime juice freshly squeezed
• 2 ounces honey simple syrup or simple syrup
• 4 ounces of silver tequila or your favorite tequila blanco
• 1 ounce of orange liqueur
• Ice cubes

Instructions

On The Rocks:

• Place kosher salt and lime zest on a shallow plate. Mix to combine.
• Run the lime wedge around the rim of a margarita or rock glass and press the rim into the salt-lime mixture to adhere.
• In a cocktail shaker, muddle together strawberries, basil, lime juice, and honey simple syrup.
• Add tequila and orange liquor and shake until combined. Add ice and shake for another 30 seconds. Give it a taste and if preferred, add in more simple syrup and shake one last time.
• Strain margarita into the prepared glass. Garnish with fresh strawberries, basil leaves, and a slice of lime.

Frozen:

• Place kosher salt and lime zest on a shallow plate. Mix to combine.
• Run the lime wedge around the rim of a margarita or rock glass and press the rim into the salt-lime mixture to adhere.
• Place strawberries, basil leaves, lime juice, simple syrup, tequila, orange liquor, and a cup of ice cubes into a blender. Blend on high speed until all the ingredients are pulverized.
• Pour into margarita glasses and garnish with fresh strawberries and basil leaves.

Notes

• Adjust sweetness: Be sure to give it a taste before pouring into margarita glasses and add more if necessary.
• Make it a day ahead: You can prepare a portion of this recipe up to one day ahead of time. If you decide to do so, simply muddle together all your ingredients except the alcohol and ice. Then, store the mixture in an airtight container in the fridge. When ready to drink, put the refrigerated mixture, tequila, triple sec, and ice into a cocktail shaker. Shake the mixture for 30 seconds, strain it into a prepared margarita glass, and serve.
• Make it for a large crowd in a pitcher: This recipe can be multiplied easily, especially if you are serving a crowd. Simply follow the instructions as listed using the required amount of ingredients and serve with lots of ice.
• Limeade strawberry margarita served in a pithcher(The Quick Method!): If you are in need of a super quick way of making a larger batch of strawberry margaritas, you can use storebought frozen limeade concentrate instead of fresh lime juice. For 1 can (12 oz.) of limeade concentrate, I use 2 cups of strawberries, a cup of basil,  2 ¼ cups of tequila, ⅓ cup triple sec, and 2 ½ cups of water. Muddle the fruit, mix the rest of the ingredients, and let the mixture sit in the fridge for 4 hours. Then, garnish and serve.

Nutrition

Calories: 282kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 175mg | Fiber: 2g | Sugar: 29g | Vitamin A: 129IU | Vitamin C: 52mg | Calcium: 24mg | Iron: 1mg

The post Strawberry Basil Margarita appeared first on Foolproof Living.

I first learned how to make homemade corn tortillas when on my very first visit to Mexico. The hotel we were staying at had a wonderful restaurant with young ladies making fresh corn tortillas outside. Watching them make hundreds of fresh corn tortillas was almost therapeutic.

On our way back we stopped by the local market and bought a wooden tortilla press (like this one – affiliate link) similar to the one that they use in the hotel. Ever since that visit, I have been making my own corn tortillas.

If you have never tried your hand at making your own tortillas, consider this your how-to guide. Made with two simple ingredients, making corn tortillas from scratch is easier than you think. Below you will find a detailed explanation for everything you need to know including ingredients, equipment, technique, and storage to make the best corn tortilla recipe at home.

Recipe Ingredients

To make homemade corn tortillas, you can use either fresh masa (which is why some people call these corn masa tortillas) or masa harina and water. Some people prefer to use a little bit of salt as well.

You can find fresh masa at your local Latin grocery store (or Mexican markets) in their refrigerated section. While most people say that using fresh masa is the best, if you are not living in an area where you can get your hands on it, you can make your own tortillas using masa harina and water. I like Maseca brand (this White Maseca Corn Flour, in particular) and buy it from our local grocery store in their international food aisle.

If you are living in the United States, Bob’s Red Mills sells masa harina as well. I have tried this recipe with that brand and it worked very well.

Do I Need A Tortilla Press?

The answer is yes and no.

While I was reading through different sources, I saw that some people press out the dough in between two flat surfaces like dinner plates or large and heavy books. Some even feel comfortable patting out tortillas in between their two hands. Though from what I understand, getting a thin corn tortilla by using your hands requires quite a bit of experience.

I personally think that it is much easier to use a tortilla press. If you do not have access to wood and heavy one like the one we have (or a similar one like this one – affiliate link), most kitchen equipment stores and various online sources sell aluminum or cast-iron corn tortilla press (like this Tortilla Press) for less than $20. Therefore, if you are serious about making corn tortillas at home, I think it is a good investment.

How To Make Corn Tortillas

Make The Dough

To make the masa dough, mix masa harina with warm water (tap water is fine)in a large bowl using a wooden spoon. Or, you can knead the dough by hand as well. Cover it with a damp towel, and let it rest for 20-30 minutes on the kitchen counter.

When ready, add in some cool water, one tablespoon at a time, until it has a soft texture without being sticky. Here, keep in mind that the dough for corn tortilla is a very forgiving one. If it gets too dry, you can add a little more water. And if it gets too wet, you can add a little more masa. The “right consistency” should feel similar to Play-doh.

Before pressing and cooking the tortillas, make sure to cover the dough with a clean kitchen towel to prevent them from drying.

How To Use a Tortilla Press

Next, we press the dough balls into and make tortilla.

First, you will need a medium-heavy plastic bag to fit over the plates of the press. I used a large (gallon-size) Ziploc bag. I trimmed the zipper top so that it is a large rectangular piece. With that being said, you can use two pieces of plastic as well.

Second, you lay the plastic bag on the tortilla press, making sure that it covers both the upper and bottom parts of the press.

Third, divide the dough into smaller 14 to 15 equal pieces. You can eyeball it or use a small cookie scoop to make it easier on yourself.

Roll each piece into small dough balls (each piece should be similar to a golf ball). Working one piece at a time, place one dough ball on the bottom part of the press, cover it with the top of the Ziploc bag, close the press, and push it down (while applying gentle pressure).

Then, gently peel back the tortilla from the plastic and transfer it to your hand.

How Do You Cook Corn Tortillas

To cook corn tortillas, you can either use a griddle or a cast iron skillet.

The important thing here is to make sure that the skillet is very hot before starting the cooking process. I usually let it heat up over medium high-heat for 5 minutes or so.

Once fully warm, place the first tortilla on the pan. It will first stick and that is normal. But then in 15 seconds or so it will release itself and that is when it is time to flip it. After that, it should take around 30 to 45 seconds for it to fully cook. You will know that it is good to go when you start seeing brown spots on top.

Keep an eye on it as it is cooking and adjust the temperature as necessary to prevent it from drying.

According to Rick Bayless, a perfect tortilla is one that balloons up like pita bread after the second flip.

Here, one thing most resources suggest is to use your fingers to flip instead of a spatula, because the edges will curl up as the heat cooks the tortillas. At first, I didn’t feel comfortable flipping it with my hands, but towards the end, with a little practice, I was more comfortable with it. Still, if you don’t feel comfortable, a spatula works just fine.

How Do You Get Soft Tortillas

One thing that is so important to note here is that the cast iron skillet (or griddle) only cooks the outside of the tortilla. In order for it to cook thoroughly, you need to cover them with a clean kitchen towel and place it in a bowl with a lid. As it sits, the heat from the growing sack will continue the cooking process resulting in softer and completely cooked corn tortillas.

So, as you can imagine, the softest one is the one at the very bottom. Therefore, when you are ready to serve, it is best to start from the very bottom of the stack.

Storage Instructions

I think these DIY corn tortillas are best on the day that they are made. That is why, I usually make just the amount that I plan to serve.

However, to find out the best way to store tortillas, we made two batches of this recipe. You have two options when it comes to storing corn flour tortillas. They both work with a caveat:

• At room temperature: Keep them wrapped with a clean kitchen towel and let them sit on the kitchen counter. It will be fresh for up to two days but if you leave it longer it will start developing mold.
• In the fridge: Bring them to room temperature, wrap them tightly with a kitchen towel, and store them in the fridge. They should keep fresh for up to 4 days. However, as they sit in the fridge they get hard so I recommend a quick warm-up on the skillet before serving.

Once you get a hang of the process, you can make the most delicious corn tortilla bread in your very own kitchen in less than 20 minutes. And after that, I can almost guarantee you that you will never want to go back to buying them from the supermarket.

How To Serve

You can use these corn tortilla shells in so many ways. Here are a few ways to get you started:

• Make a taco: Try my Quinoa Black Bean Tacos or Brisket Tacos Recipe
• Enchiladas: Soak these corn tortilla wraps in your favorite enchilada sauce, roll them up with your favorite filling, and bake them in a casserole with more sauce on top.
• Homemade tortilla chips: Cut them into small triangles and fry them in oil. Sprinkle with salt and serve with guacamole on the side. This combo makes the best Mexican Party Food.

Other Mexican Inspired Recipes You Might Like:

• Mexican Corn On The Cob
• Mexican Street Corn Salad
• Mexican Quinoa Recipe
• Vegetarian Chili Recipe
• Black Bean Corn Salad
• Mexican Pasta Salad with Corn
• (The Best) Chicken Chili Recipe

If you try this Homemade Corn Tortillas recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Corn Tortillas Recipe

Making Corn Tortillas at home is much easier than you think! Here is a comprehensive guide to help you learn how to make Homemade Corn Tortillas with step-by-step photos along with all the information you need including technique, ingredients, and equipment.

Course Bread

Cuisine Mexican

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 15 corn tortillas

Calories 49kcal

Author Aysegul Sanford

Ingredients

• 1 3/4 cups masa harina for tortillas, (I used the Maseca brand) (9.5 ounces)
• 1 cup hot tap water plus 2 tablespoons
• 2 tablespoons water at room temperature

Instructions

• Using a wooden spoon, mix masa harina and 1 cup plus 2 tablespoons hot tap water in a large mixing bowl. Cover it with stretch film and let it sit for 30 minutes.
• Begin working the masa harina and water mixture with your hands. Add 2 more tablespoons of cool water (one at a time) for the dough to reach an ideal texture, where it is still soft without being sticky (similar to Play-Doh). If, for some reason, it is dry (looks like it is cracked), add a little more water. Or if it is too wet (or sticky), let it sit on the kitchen counter uncovered for it to dry out for a little bit or add more masa.
• Divide the dough into 15 equal pieces (for this recipe, it was 1.4 ounces each) for 6-inch corn tortillas. Cover the dough with a clean kitchen towel.
• Cut each sides of a Ziploc bag to make it a large rectangular piece. Lay it on the tortilla press, making sure it covers both the upper and bottom parts of the press. (See the pictures in the blog post)
• Roll each piece by placing on the bottom part of the press lined with the Ziploc bag. Cover it with the top of the Ziploc bag, close the press and push it down. Gently peel back the top layer of the bag, and transfer it to your hand. Place it on a baking sheet and cover it with a kitchen towel. Continue with pressing the rest.
• In the mean time, heat a cast iron skillet in medium heat for 10 minutes. You want to make sure it gets really hot.
• When you are ready to bake, place a tortilla on the skillet and let it cook for 15 seconds. At first it will stick, but then, if your temperature is right (read the blog post for more information on the temperature), it will come off easily for you to flip it. Let it cook for another 30-45 seconds or until it is lightly browned.
• As tortillas are cooked, transfer them in a basket cloth lined with a kitchen towel. Allow them to continue cooking with the steam (from their own heat) inside the basket for at least 10 more minutes before serving.

Notes

• It is optional, but if you want you can swap some of the water with chicken/vegetable stock and add salt into your dough.
• How to get soft tortillas: One thing that is so important to note here is that the cast iron skillet (or griddle) only cooks the outside of the tortilla. In order for it to cook thoroughly, you need to cover them with a clean kitchen towel and place it in a bowl with a lid. As it sits, the heat from the growing sack will continue the cooking process resulting in softer and completely cooked corn tortillas. So, as you can imagine, the softest one is the one at the very bottom. Therefore, when you are ready to serve, it is best to start from the very bottom of the stack.
• How to Store: I think these DIY corn tortillas are best on the day that they are made. That is why I usually make just the amount that I plan to serve. However, to find out the best way to store tortillas, we made two batches of this recipe. You have two options when it comes to storing corn flour tortillas. They both work with a caveat:
  • At room temperature: Keep them wrapped with a clean kitchen towel and let them sit on the kitchen counter. It will be fresh for up to two days but if you leave it longer it will start developing mold.
  • In the fridge: Bring them to room temperature, wrap them tightly with a kitchen towel, and store them in the fridge. They should keep fresh for up to 4 days. However, as they sit in the fridge they get hard so I recommend a quick warm-up on the skillet before serving.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 35mg | Fiber: 1g | Vitamin A: 28IU | Calcium: 18mg | Iron: 1mg

The post Homemade Corn Tortillas appeared first on Foolproof Living.

Why Make This Recipe?

This fast, easy guacamole recipe comes together in a cinch. With simple preparation, a few minimal ingredients, and a creamy, snackable taste, it’s the perfect dish for avocado lovers, large crowds, and even kids.

• This basic recipe only takes 4 ingredients and 5 minutes to make, making it the ultimate beginner-level recipe.
• Gluten-free, low-carb, and vegan, this healthy recipe tastes as good as it is good for you. This avocado-based dish packs a ton of essential nutrients, such as vitamin B6, healthy fats, and potassium.
• This mild guacamole recipe is kid-friendly since it doesn’t have any spicy jalapeño or large chunks of onion. However, it’s easy to jazz up with other zesty, fresh, and spicy ingredients. More on that below.
• You can easily make this 4-ingredient guacamole recipe for a crowd by multiplying the recipe. Doubling—or even tripling—this recipe is easy to feed a large group.

Ingredients

As the name suggests, you will only need 4 ingredients for this easy guac recipe. So, gather Hass avocado, garlic, kosher salt, and fresh lime juice.

Since the main ingredient in guacamole is avocado, it’s important to select the best kind. In my opinion, the best avocados for guacamole are Hass avocados because of their creamy flesh, rich taste, and protective skin.

Substitutions and Optional Add-Ins

Whether you make this recipe a game-day snack or a condiment for your favorite Mexican meal, there are countless ways to make it yours. Adding flavor is a snap with these main ingredients.

Substitutions:

• Garlic powder: Garlic powder is an easy, pantry-ready substitute for fresh garlic in this guacamole recipe. 
• Lemon juice: Don’t like the taste of limes? Lemon juice will give your guac the same vibrancy without any unwanted bitter taste. You can even omit the extra juice for an easy 3 ingredient guacamole recipe.

Optional add-ins:

The beauty of this healthy guacamole recipe is that you can make it even more delicious with one or more of these optional add-ins. Simply chop them up and add them in as you are making your guacamole.

• Red onion: Red onion is just the ingredient you need for guacamole that packs a punch. Pungent and crisp, this add-in will take your guac to the next level. And if you want to take it up a notch, try adding a tablespoon of my Mexican Pickled Onions.
• Fresh tomato or fresh cherry tomato salsa (pico de gallo): These additional ingredients will give your guacamole brilliant color, juicy texture, and a garden-fresh taste that’s out of this world.
• Jarred salsa: Could you eat salsa by the spoonful? Adding a little of this tasty condiment will give your guacamole a layer of savory, piquant flavor.
• Cilantro: Fresh and earthy, this herb will bring out all the green flavors of your homemade guacamole. One of the best ways to enliven your guac recipes is to sprinkle a handful of fresh cilantro on top of the guacamole.
• Jalapeño: If you love spicy foods, then jalapeno is the ingredient you’ve been looking for. This bright pepper will make every bite of your guac explode in your mouth.
• Ground cumin: Want to add some depth to your four-ingredient guacamole? This rich spice will give any dish a rich, warm, and earthy layer.

How To Make This Recipe?

Ready in five minutes, this easy four-ingredient guacamole recipe is a lifesaver for anyone looking for a quick, delicious fix. Whip up this dish in no time and without the messy clean-up.

1. Prepare the avocados: Peel, pit, and cube your ripe Hass avocado, and put the cubes in a medium bowl. Then, use a potato masher or a fork to mash the cubes until smooth.
2. Add the rest of the ingredients: Add the garlic, salt, and lime juice to the avocado puree. Stir the mixture until it’s thoroughly combined. You can make it super smooth or leave it chunky depending on your preference. Taste for seasoning and add in more if preferred.

How to Make Ahead, Store, and Freeze

With a working fridge and an airtight container, there’s no reason to let a bite of this basic guacamole go to waste. Meal prep and leftover storage will be a breeze with these handy tips.

• Make-Ahead and Storage: You can make your four ingredient guac up to one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
• Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapenos, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

How to Use?

It doesn’t matter whether you make this simple guacamole recipe for nachos, serve it with chili, or eat it by the spoonful. This tasty recipe is guaranteed to stun no matter how you serve it.

• By itself: Serve this delicious dip with tortilla chips or raw veggies for a healthy snack you can make in minutes. Take the stress out of party menus and afternoon pick-me-ups when you have this simple recipe at your fingertips.
• With nachos: Warm, cheesy, and bursting with savory flavor, this Mexican classic is the perfect pair with guacamole. Dollop your 5-minute dip atop my layered Chicken Nachos and prepare yourself for a heap of compliments to the chef!
• With tacos: Guacamole, and tacos? Sounds like a match made in heaven! This mild topping amplifies every bite of savory, rich, and spicy tacos. Try it alongside my Flank Steak Tacos or Brisket Tacos for a meaty meal that will fill you in minutes. Or, serve this good guac with Black Bean Quinoa Tacos for a gluten-free dish vegetarians will adore.
• With quesadillas: Take your ooey-gooey quesadilla to the next level by serving it alongside a bowl of fresh, flavorful guacamole. Serve this condiment alongside my rich, buttery Spinach Quesadillas or Chicken Quesadilla Cake, and your tastebuds will thank you.
• To top off chili or burrito bowls: Want to add a rich, creamy taste to your favorite Mexican bowl? Spoon some guacamole on a bowl of hot, smoky chili—like my White Chicken Chili or Vegetarian Chili—or atop homemade Vegan Burrito Bowls to bring out every layer of flavor.
• Make Avocado Toast or a Burger: If you have any leftovers, simply spread it on a piece of toast the next day and top it off with a fried egg for a delicious and healthy breakfast. Or use it to layer an Avocado Bacon Burger during the BBQ season.
• With Margaritas: What is better than a bowl of guacamole served with margaritas? Try my Pineapple Margaritas or Blueberry Margaritas to treat yourself with some Mexican deliciousness.

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4 Ingredient Guacamole Recipe

This easy 4-ingredient guacamole recipe is made by mixing together ripe avocados, garlic, lime and salt. It is not only the best but also the easiest appetizer you can make in 5 minutes for your next Mexican fiesta.

Course Appetizer

Cuisine Mexican Cuisine

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

• 2 cloves garlic minced
• 2 tablespoons lime juice
• ½ teaspoon kosher salt
• 4 large ripe Hass avocados

Instructions

• Mix together garlic, lime juice, and salt in a large bowl.
• Cut the avocados in half and carefully remove the pit. Scoop out the avocados and place them into the bowl.
• Using a potato masher or the back of a fork mash the avocados until it reaches to your desired level of chunkiness.
• Taste for seasoning and add in if necessary.

Video

Notes

• Salt: I used Kosher salt but you can also use table salt or sea salt.
• Make-Ahead and Storage: You can make this recipe one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
• Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapeños, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

Nutrition

Calories: 326kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 305mg | Potassium: 990mg | Fiber: 14g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg

The post 4 Ingredient Guacamole Recipe appeared first on Foolproof Living.

Why Put Chocolate To Chili?

If you’re wondering “Why chocolate in chili?” you’re not alone. Though adding chocolate to chili may seem like an odd choice, it’s actually a tasty way to add balance, depth, and complexity to your chocolate chili without making it sweet. 

Adding a small amount of unsweetened cocoa powder and dark chocolate help offset the acidity of the tomatoes and peppers and enhances the chili’s overall flavor profile by giving it rich, earthy tones. This is also why some people think of chocolate as “the secret ingredient” in the best chili recipes.

Ingredients

Gather olive oil, onion, jalapenos, chili powder, cumin, coriander, ground turkey, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, red kidney beans, diced tomatoes, chicken stock, kosher salt, and black pepper.

As it is with any other chili recipe, when it comes to the toppings sky’s the limit. I topped mine off with fresh cilantro, pumpkin seeds, fresh lime, sliced radishes, and a drizzle of maple syrup. 

You can also top it off with a dollop of sour cream, tortilla chips, Mexican or cheddar cheese, avocados, and corn. Again, feel free to add in whatever toppings you have on hand.

How To Make It?

The steps to making this chocolate chilli recipe are:

1. Sauté the vegetables and bloom the spices: Heat oil over medium-high heat in a large Dutch oven. Add the onion, jalapenos, chili powder, ground cumin, and ground coriander and cook, stirring frequently, until the onions are softened, 5-6 minutes.
2. Cook the meat: Add the ground turkey to the pan and cook until no pink remains. Be sure to break the meat with a wooden spoon as it cooks. Then, mix in the garlic and tomato paste and cook for another minute.

3. Add the other ingredients: Add the cocoa powder, chopped chocolate, sweet potatoes, black beans, kidney beans, chopped tomatoes, chicken stock, kosher salt, and black pepper to the pan and stir until fully combined. Bring the mixture to a boil and reduce heat down to medium-low. Then, let the chili simmer, stirring occasionally, until the sweet potatoes are fully cooked (15-20 minutes). You may also choose to stir in the chopped cilantro if desired.
4. Serve: Ladle the chili into bowls, and top each serving with sour cream, a drizzle of maple syrup, and fresh lime juice. Another option is to garnish the chili with pumpkin seeds and chopped cilantro. Serve.

Other Chili Recipes You Might Also Like:

• Easy Chicken Chili
• Instant Pot White Chicken Chili
• Turkey Bean Chili
• Can’t get enough? Check out all our Mexican-Inspired recipes.

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Chocolate Chili Recipe

This Chocolate Chili recipe is a one-pot meal that you can make under 45 minutes. Made with unsweetened chocolate, cocoa powder, sweet potatoes, and beans, it is the perfect balance of sweet and savory with a deep rich mole-like flavor.

Course Soup

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 274kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion chopped ~ approximately 1 cup
• 2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 lbs ground turkey I used 93%
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 2 tablespoons unsweetened cocoa powder
• 2 oz. unsweetened chocolate roughly chopped
• 1 large or 2 medium sweet potatoes peeled and cut into 1-inch cubes
• 1 15 oz. can of black beans , drained and rinsed
• 1 15 oz. can of red kidney beans , drained and rinsed
• 1 28 oz. can of diced tomatoes with their juices
• 3 cups chicken stock
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

• ¼ cup sour cream optional
• ¼ cup pumpkin seeds – options;
• 1 lime cut into wedges
• Maple syrup – optional

Instructions

• Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add onion, jalapenos, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
• Add in the ground turkey and cook, breaking the meat with a wooden spoon, until no pink parts remain. Stir in the garlic and tomato paste and cook for another minute or so.
• Add in the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, and salt and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low and let it simmer for 20-25 minutes or until sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
• Ladle into bowls. Top each serving with a dollop of sour cream on top and drizzle with a teaspoon of maple syrup and a squeeze of fresh lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve.

Video

Notes

• Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
• Freezer: Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
• Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Nutrition

Calories: 274kcal | Carbohydrates: 26g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 797mg | Potassium: 901mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6492IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 5mg

The post Chocolate Chili appeared first on Foolproof Living.

This Quinoa Chili recipe is an easy and quick-to-make recipe that is worth adding to the weekly rotation. Similar to my ultimate vegan chili recipe, it is packed with vegetables and superfoods. Ready in about 40 minutes, it is the definition of healthy comfort food. Not to mention, a perfect meal prep option for cold winter months.

Fan of quinoa? Be sure to check out my ultimate guide on how to cook quinoa perfectly, the best quinoa salads, and everyday healthy quinoa recipes collection.

This is a wonderful vegetarian quinoa chili recipe because most of the ingredients are probably already tucked inside your pantry. And rather than using grains as I did in this Vegan Chili, I decided to go with quinoa. This makes this recipe protein-packed, plant-based, gluten-free, and vegan if you don’t include the toppings.

With a few traditional chili spices, a mix of two beans (or three!) instead of one, canned vegetables, and superfood quinoa, you’ll be enjoying this homemade quinoa and black bean chili in no time.

Ingredients:

This vegetable chili with quinoa is made with ingredients you probably already have in your pantry.

You will need vegetable oil, ground cumin, ground coriander, chili powder, onion, jalapeno (seeded), garlic cloves, a combination of black beans and red kidney beans, canned diced tomatoes, tomato sauce, vegetable broth, and kosher salt, and black pepper.

Ingredient Substitutions

• Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
• Chili Powder – For time and convenience, I relied on store-bought chili powder, which is a balanced blend of different chili peppers and seasonings. However, if you have the time, homemade chili powder is well worth the effort.
• Jalapeno or bell peppers – I like a mild quinoa chili bowl, so I removed the ribs and seeds from the jalapeno pepper prior to chopping (this is where most of the heat lies). Feel free to leave in the seeds and ribs for a spicy chili. And if you are not a fan of jalapenos you can always use sweet bell peppers or any other green pepper of your choice instead.
  Alternatively, you can also use a can of green chiles.
• Quinoa – Quinoa, technically a seed, not a grain, is the perfect addition since it cooks in the same amount of time as it takes to simmer the chili. These tiny seeds are packed with protein, vitamins and minerals to give this easy vegetarian chile a hearty (no pun intended!) nutrient boost.
• Corn – You can use any variety of corn you have on hand – fresh, canned or frozen. If using canned corn, just like the beans, make sure to rinse and drain to wash away the excess salt and starch. If using frozen corn, there is no need to thaw. 

Optional Toppings:

These toppings are only suggestions and, of course, optional. If you are following a Vegan diet or want a straightforward chili, simply omit them.

• Sour Cream – Full-fat sour cream or creme fraiche tones down the heat and is a satisfying, creamy addition. Omit if you want to make this a vegan quinoa chili recipe.
• Shredded Cheese – I really enjoy shredded cheddar cheese, Monterey jack or pepper jack, but any of your favorite Mexican cheese will do. Omit for the vegan option.
• Avocado – Cubed or sliced, the choice is up to you!
• Radishes – Fresh and peppery, radishes add a beautiful pop of color, too!
• Fresh Cilantro – Fresh, green and classic, chili wouldn’t be chili without a final sprinkle of this delicate herb.
• Tortilla Chips – Add a little crunch and treat yourself with a few tortilla chips as a topping or on the side.

How to make Quinoa Chili?

This one-pot vegetarian chili comes together in a few easy steps. Simply:

1. Bloom the spices. In a heavy bottom pot (such as a Dutch oven) over medium heat, add the olive oil and heat for 1-2 minutes. Add the cumin, coriander and chili powder and cook, stirring constantly, for 1 minute. This helps bloom the spices and release their natural oils.
2. Sweat the aromatics. Stir in the chopped onion, jalapeno and a pinch of salt (to help release the natural juices). Cook until translucent over medium-high heat, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for 30 seconds.
3. Add the vegetables and quinoa. Stir in the remaining ingredients – now-drained and rinsed beans, diced tomatoes and their juices, tomato sauce, quinoa, corn, and vegetable stock or water. Give it a gentle stir.
4. Bring to boil, then reduce to simmer. Increase the heat to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes. Season with salt and pepper, then reduce to simmer for 10-15 minutes, stirring occasionally.
5. Top and serve! Ladle the quinoa chili into serving bowls and top with any of your favorite chili toppings, such as sour cream, shredded cheese, avocado, jalapenos, radishes and cilantro!

How to store leftovers & freeze?

For best results, store the leftovers for black bean quinoa chili in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.

It also makes a wonderful make-ahead meal for meal prep. Simply ladle into 4-5 individual containers for a quick, high protein lunch to enjoy during the week.

The best part of this easy vegetarian quinoa chili is that it is perfect for freezing. I usually make a big batch and save some for those evenings when I do not feel like cooking.

Here are two ways you can freeze this soup:

• Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months. These freezer-friendly meal prep containers (affiliate link) are perfect for freezing soups and chilis.
• Place in 2 plastic freezer storage bags, push out all the air, seal tight, label, date and lay flat in the freezer for up to 3 months. This helps to save a bit of space and gives you the option to defrost half, rather than the full batch, if only serving a few lucky eaters.

For both options, defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

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Quinoa Chili Recipe

The best ever Quinoa chili recipe! This protein and veggie-packed quinoa chili with beans is gluten-free, healthy, filling, and perfect for a weeknight dinner. Make a big batch, serve it all right away or freeze some for later. 

Course Soup

Cuisine Mexican

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 259kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons chili powder
• 1 medium-size onion chopped (approximately 1 cup)
• 1 medium-size jalapeno seeded and chopped
• 2 cloves of garlic minced
• 2 15 oz. cans black beans, drained and rinsed
• 1 15 oz. cans red kidney beans, drained and rinsed
• 1 28 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• ⅔ cup uncooked quinoa rinsed thoroughly
• 1 ½ cups corn kernels fresh, canned or frozen
• 2 cups vegetable stock or water
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Toppings (Optional)

• 1 ripened avocado cut into small cubes
• 1/2 cup shredded cheddar cheese
• 1/2 cup red onion chopped
• 4 tablespoons sour cream
• 1/4 cup thinly sliced radishes

Instructions

Stove top instructions:

• Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
• Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
• Add in the garlic and cook, stirring constantly,  for 30 seconds.
• Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn. 
• Pour in the vegetable stock. Give it a gentle mix.
• Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
• Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
• Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.

Slow Cooker Instructions:

• Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
• Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant Pot Instructions:

• Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
• Next, mix in the minced garlic and cook for 30 seconds or so. 
• Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined. 
• Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
• Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

Notes

• Storage instructions: Store leftovers in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.
• Freezing Instructions: Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months.
• Thawing Instructions: Defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 894mg | Potassium: 461mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1194IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 2mg

The post Vegetarian Quinoa Chili Recipe appeared first on Foolproof Living.

Why Should You Try This Recipe?

Similar to my reader’s favorite recipes, vegan chili and quinoa chili, this chili recipe is packed with wholesome ingredients that are also filling. Based on my chocolate turkey chili, this recipe is a keeper. Here are a few reasons why:

• One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.
• Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.
• No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.

Ingredients

To make this spicy vegan chocolate chili recipe you will need olive oil, onion, jalapenos (or bell peppers), chili powder, cumin, coriander, Hodo’s Adobo Mexican crumbles, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, diced tomatoes, vegetable broth, maple syrup, kosher salt, and black pepper.

In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.

Detailed Notes on Ingredients & Substitutions:

• Peppers: I used seeded jalapenos, but a small bell pepper would also work in this recipe. 
• Chocolate: Be sure to use unsweetened baking chocolate and unsweetened cocoa powder. The chocolate/cocoa powder addition is to add in a layer of mole-like flavor instead of making it sweet. If you can get your hands on it, you can also use Mexican spicy chocolate.
• Beans: I used black beans, but you can also use kidney beans (or any other beans you have on hand) as well. 
• Maple Syrup & Sweet Potatoes: Most vegetarian chili recipes with dark chocolate use a small amount of brown sugar to offset the bitter taste of chocolate and cocoa powder. In my version, I opted for heartier sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The process of making this chocolate chili has 4 folds:

1. Saute vegetables and spices: Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
2. Add in the Hodo’s Mexican crumbles and saute, breaking it into smaller chunks, for 3-4 minutes. 
3. Place the remaining ingredients into the pot including the vegetable broth. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
4. Cook the crumbles: If using, five minutes before you are ready to serve, prepare the Hodo Adobo Mexican Crumbles. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
5. Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Expert Notes:

• Take your time to bloom the spices: While it may sound like an extra step, taking the time to saute the oil-soluble spices like ground cumin and coriander will help you build flavors, especially in a chili recipe like this one. 
• Optional: Using the Hodo’s Mexican crumbles as a topping is optional but I love that it offers a nice spicy kick as a topping.

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Vegan Chocolate Chili Recipe

A vegan chocolate chili recipe that comes together in one bowl in under an hour from start to finish. It is the perfect balance of spicy, sweet and savory with a hint of mole-like chocolate flavor.

Course Soup

Cuisine American Vegan

Diet Vegan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 Servings

Calories 359kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion chopped ~ approximately 1 cup
• 2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 package of Hodo Adobo Mexican Crumbles
• 2 cloves garlic minced
• 2 tablespoons unsweetened cocoa powder
• 2 oz. unsweetened chocolate roughly chopped
• 1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 15 oz. cans of black beans, drained and rinsed
• 1 28 oz. can of diced tomatoes with their juices
• 2 cups of vegetable broth
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

• 1 tablespoon of vegetable oil
• 1 package of Hodo Adobo Mexican Crumbles
• ¼ cup pumpkin seeds – optional
• 1 ripe avocado cut into cubes
• 1 lime cut into wedges
• Maple syrup – optional

Instructions

• Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
• Add in the Hodo’s Mexican crumbles and saute for 3-4 minutes.
• Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
• Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sautee the Hodo Adobo Mexican Crumbles seperately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
• Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Notes

• Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
• Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer up to a month.
• Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

Nutrition

Calories: 359kcal | Carbohydrates: 64g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 1206mg | Fiber: 14g | Sugar: 15g | Vitamin A: 12425IU | Vitamin C: 75mg | Calcium: 135mg | Iron: 6mg

The post Vegan Chocolate Chili appeared first on Foolproof Living.

It has the same delicate qualities of a white chili (i.e. no tomato paste and just the right amount of chili powder to keep that stark white color), but it comes together quickly and easily in the electric pressure cooker. Be sure to give it a try if you are in need of a chili recipe made with minimal ingredients and minimal effort.

Why You Should Make This Recipe

The true beauty of this instant pot white chicken chili recipe is the time and effort-saving ability of pressure cooker recipes. If you have never made chili in the Instant Pot before, prepare to be amazed.

I love it because it’s:

1. Super quick to put together and the Instant Pot provides a hands-off cooking method with only 20 minutes of active cook time.
2. It’s a healthy, homemade and easy meal that features clean and good-for-you ingredients – no heavy cream or cream cheese required!
3. Heartwarming and filling, to keep you full and satisfied.
4. A wonderful make-ahead meal as leftovers last for days and it freezes well, too.
5. Made with freezer & pantry staples like beans, spices, and corn, it is a great pantry recipe

Key Ingredients

The ingredient list for this pressure cooker white chicken chili recipe comes in two parts:

• For the chili: Gather olive oil, spices (ground coriander, ground cumin, and chili powder), jalapeno, garlic, Cannellini beans, lean chicken breasts, corn, and chicken stock.

• White Chili Toppings: You can use any toppings you like. I am using a ripe avocado slices, cilantro, tortilla strips or chips, corn, shredded Cheddar cheese, lime wedges, green onion, and sour cream.

Substitution Ideas:

• Chicken: I used boneless and skinless chicken breasts but an equal amount of chicken thighs could also be used.
• Green peppers: I opted for jalapenos but any green peppers, i.e canned peppers, bell peppers, etc. would also work.
• Beans: I used canned Cannellini beans but any white beans, Navy Beans or Great Northern Beans, would work.
• Corn: Fresh, frozen or canned would all work.
• Cilantro: Not a fan of cilantro? Omit it or use parsley instead.

How to Make

Let’s take a look at how to get this creamy white bean chili from your Instant Pot to your table in no time. Here are the steps:

1. Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Saute for 2-3 minutes while stirring constantly until everything is mixed.
2. Add in garlic and saute for another 30 seconds or so.

3. Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken broth, and salt and pepper. Give it a stir. Press cancel (to cancel the saute function.)
4. Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.

5. Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid. 
6. Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put the shredded chicken back in and give it a stir.

7. Garnish & Serve: Add in the cilantro (if using) and give it a good stir. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and a squeeze of lime juice. Ladle into bowls and serve.

How Long Does it Take To Cook

Believe it or not, but this instant pot white chicken chili can be prepped and ready to serve in 45 minutes. I set the Instant Pot to Manual and set the cooking time to 20 minutes. The added time accounts for the time it takes for the Instant Pot to come to pressure, as well as release.

Variations

• Cream Cheese Chicken Chili: Make it a touch creamier by stirring in one 8-oz package of cream cheese (cut into 6 pieces) at the end of cooking. Be sure to add it at the very end to prevent cream cheese from curdling.
• Spicy Chicken Chili: Keep the jalapenos’ seeds and ribs intact for a spicy kick. Alternatively, add ½ teaspoon cayenne pepper along with the chili powder.
• Instant Pot Chicken Chili with Frozen Chicken: Didn’t have time to remove the chicken breasts from the freezer? Simply add 4 minutes to the cooking time. If the chicken breasts are frozen together, the gentle heat from the pressure cooker should be enough to release the chicken breasts away from each other.

How to Store and Freeze

What I love most about this Creamy White Chicken Chili recipe is that it stores well and like it is with most soup/chili recipes, it tastes better on the next day.

• Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
• Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

• Thawing Instructions: To thaw, set in the refrigerator overnight or place in a large bowl of cool water for 20-30 minutes (super easy if you’ve used a freezer bag!).

Other Chicken Recipes You Might Like:

If you are a fan of easy pressure cooker recipes made with chicken, be sure to try my friend Veronika’s Instant Pot Chicken Wings recipe. It is one of my favorite instant pot recipes that I have been making on repeat. Plus, below I am sharing a few chicken recipes you might also like:

• Chicken Veggie Soup
• Slow Cooker Chicken Tomatillo Soup
• Instant Pot Chicken Wild Rice Soup
• Chicken Noodle Soup with Potatoes
• Split Chicken Breast Recipe
• Need more inspiration? Check out all our Easy Chicken Recipes

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Instant Pot White Bean Chicken Chili Recipe

Recipe for White Chicken Chili made in the instant pot. A heartwarming chicken chili recipe made with white beans and chicken breasts in a pressure cooker. It is made without the use of cream cheese yet still creamy and delicious. Make a batch, serve some right away, and freeze the rest for later.

Course Soup

Cuisine Mexican Cuisine

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Extra Pressure Building/Releasing Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 513kcal

Author Aysegul Sanford

Ingredients

For The Chili:

• 1 tablespoon olive oil
• 1 large onion chopped (1 cup)
• 2 jalapeno peppers seeded and cut into small pieces (Green Bell pepper would also work)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 2 cloves of garlic
• 2 cans Cannellini beans (15 oz), drained and rinsed – Navy or Great Northern Bean would also work
• 2 large chicken breasts boneless and skinless ~ 1 1/2 lbs.
• 1 cup whole corn kernels plus more as garnish
• 1 ½ cups of chicken stock
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• ¼ cup of fresh cilantro chopped – optional

For the Toppings:

• 1 ripe avocado as topping – optional
• ¼ cup shredded cheese Cheddar or crumbled queso fresco
• Handful of tortilla chips
• Sour cream optional

Instructions

• Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
• Add in garlic and saute for another 30 seconds or so.
• Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
• Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
• Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
• Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
• Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.

Notes

• Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
• Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Nutrition

Calories: 513kcal | Carbohydrates: 54g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1665mg | Potassium: 961mg | Fiber: 16g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 7mg

The post Instant Pot White Bean Chicken Chili appeared first on Foolproof Living.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.

Ingredients

For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.

To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

1. Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

2. Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

3. Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

4. Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

Got Some Leftover Spinach? Try These Recipes:

• Spinach and Feta Frittata
• Spinach and Artichoke Pasta
• Mexican Egg Casserole
• Spinach Tapas
• Blueberry Spinach Salad
• Spinach Borek

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Spinach Quesadilla Recipe

These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Spinach Mixture:

• 1 tablespoon unsalted butter
• 5 cups baby spinach rinsed and spin-dried
• 1 clove garlic minced
• 1 tablespoon Tangy Bang sauce plus more to serve as a dip on the side
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Spinach Tortillas

• 4 flour tortillas mine are 9-inch in diameter
• 2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
• 2 tablespoons unsalted butter melted

Optional:

• Sour cream
• 1-2 tablespoons of chopped cilantro

Instructions

• Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
• Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
• To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
• Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
• Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

Notes

• Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese. 
• Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
• For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.

Nutrition

Calories: 386kcal | Carbohydrates: 17g | Protein: 17g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 830mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4221IU | Vitamin C: 11mg | Calcium: 495mg | Iron: 2mg

The post Spinach Quesadilla appeared first on Foolproof Living.

They are stuffed with two of my favorite ingredients – black beans and corn. The addition of ground beef gives these Mexican-inspired stuffed peppers that extra boost of protein, while the cumin and coriander provide those Mexican flavors I’ve been craving! This is a great recipe that you can add to your collection of dinner and beef recipes as you are planning your weekly dinner menu.

Plus, this post includes all my tips on how to pick, prepare, stuff, and cook bell peppers for the most delicious (and foolproof) stuffed bell pepper recipe.

Ingredients:

The ingredients list for this Mexican peppers recipe might look long at a first glance but they are simple every day ingredients you probably already have on hand.

• Sweet, Summer Yellow, Orange or Red Bell Peppers: While shopping for peppers, I recommend picking ones that are in similar size so that they will cook at the same time.
• Yellow Onion
• Ground Cumin and Coriander – I used two of my favorite Mexican spices but you can also use your favorite taco seasoning
• Ground Beef, I used the 85% lean variety
• Garlic
• Canned, Diced Tomatoes
• Canned Black Beans, rinsed and drained
• Fresh Corn Kernels, but frozen can be substituted
• Cooked White Rice or Quinoa
• Fresh Cilantro, or Parsley if you don’t like the flavor of cilantro
• Shredded Cheddar Cheese, I prefer White Cheddar, but any version will do

How To Make This Recipe?

This Mexican Stuffed Bell Pepper recipe can be made in 3 folds.

First, prepare the bell peppers.

How to Prepare The Bell Peppers?

To prepare bell peppers: 

• Cut the tops of the peppers with a small paring knife and set aside. Remove the seeds and ribs (aka white membranes) with a large spoon and discard, as you will no longer need the insides. 
• Lightly salt each pepper with a pinch of salt. Alternatively, you can brush the insights lightly with olive oil as well.
• Chop the remaining tops to use in the filling. 
• Place peppers cut side up in a baking dish or cast-iron skillet, fitting in as many as you can (my skillet only fit 9, but if you can get 10, go for it!).

Second, preheat the oven to 375 degrees and prepare the filling. In a large skillet, heat the oil over medium heat. Place the chopped onions, peppers, cumin, coriander, salt, and pepper in the pot, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. 

Stir in the ground meat, using a wooden spoon to break up any large pieces, and cook until everything is combined and meat is cooked, 6-8 minutes. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes. 

Taste the beef mixture for seasoning and adjust, if necessary. Off the heat, add the cooked rice and cilantro and give it a gentle toss.

Finally, assemble the peppers. Divide the filling amongst the peppers, filling each pepper as evenly as you can, and top each pepper with a generous amount of shredded cheese.

Fill the bottom of the pan with a cup of water (more on that later), cover with aluminum foil (or parchment paper), and bake until the peppers are softened, the filling is heated through, and the cheese is melted about 50-55 minutes. 

Garnish with cilantro and enjoy!

How To Cook Stuffed Bell Peppers

After doing much research, I found several recipes that partially cook the peppers first and then bake them in the oven as I did with my Middle Eastern Stuffed Peppers recipe.

A properly cooked stuffed bell pepper is when the bell pepper is cooked all the way through while the filling is thoroughly warmed through, but still moist. There are techniques to par-boil them, pre-bake them, or even stick them in the microwave!

However, with the help of this Kitchn’s post, I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish or skillet, cover, and simply bake in the oven. The water at the bottom of the dish provides moisture so that the peppers will steam and cook evenly all the way through.

Can I Make This Recipe Ahead Of Time?

Yes! These Mexican stuffed bell peppers with black beans and corn can be prepped 1-2 days in advance. Follow the recipe up to assembling the peppers, but do not add the water or top with the cheese. Cover and refrigerate until ready to bake. 

Once ready, remove from the fridge at least 30 minutes before baking. At this point, you can preheat your oven, add the water to the bottom of the pan, and top with the cheese. Cover and bake for 50-55 minutes, or until completely warmed through.

How To Freeze:

Freezing your Mexican stuffed peppers is a huge time saver and a smart way to enjoy meals throughout the week. Frozen stuffed bell peppers will last in the freezer for up to 3 months.

To freeze properly:

1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
2. Place all of the stuffed peppers in a freezer-safe airtight container (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.

How To Reheat:

To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.

To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Best Peppers To Use For This Recipe

The sweet red, orange, and yellow bell peppers you can find at the market or grocery store this time of year are the best.

If I had to choose, Mexican stuffed yellow peppers are my favorite, but I like to use a combination of colors to give it that special eye appeal. By all means, use any color combination that suits you!

Other Mexican Inspired Recipes You Might Like

• Mexican Quinoa Recipe
• Best Vegan Chili Recipe
• Mexican Corn Recipe
• Vegan Mexican Sauce
• Mexican Corn Salad
• Corn Tortilla Recipe
• Mexican Egg Bake
• Mexican Street Corn Pasta Salad
• Need more inspiration? Check out all our Mexican recipes

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Mexican Stuffed Peppers Recipe

Make these Mexican Stuffed Peppers for an easy weeknight meal. Stuffed with a filling made with ground beef, beans, corn, and rice, they are healthy and delicious. Perfect for meal prep!

Course Dinner

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 304kcal

Author Aysegul Sanford

Ingredients

To Prepare the Bell Peppers

• 8-10 medium size bell peppers choose between red, yellow and orange
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper

To make the filling:

• 1 tablespoon vegetable oil I used olive oil
• 1 medium-sized onion chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound ground beef I used 85% lean
• 3 cloves of garlic minced
• 1 15 oz diced tomatoes, juices drained
• 1 15 oz can black beans
• 1 cup fresh corn
• 1 cup cooked white rice or quinoa
• ½ cup fresh cilantro or parsley chopped
• 1 cup water
• 1 cup shredded cheddar

Instructions

• Prepare the peppers. Use a small knife to cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place peppers into a large baking dish (or a cast iron pan like I did), wedging them together as needed to fit in one layer. Set aside. 
• Gently, cut the stems from the tops and discard them. Chop the tops to use in the filling.
• Pre-heat the oven 375 F degrees. 
• To make the filling: Heat oil in a large pot over medium heat. Add in the onion, chopped peppers, ground cumin, ground coriander, salt and pepper. Cook, stirring frequently, until onions and peppers are softened, 5-7 minutes.
• Add in the meat. Using a wooden spoon break large pieces and cook until everything is combined and meat is cooked, 6-8 minutes.
• Stir in the garlic and cook for 30 seconds.
• Stir in the tomatoes, black beans, and corn. Put the lid on, bring it to a boil, and then let it simmer for 3-4 minutes. Taste for seasoning and add in if needed. 
• Off the heat add in the cooked rice and chopped cilantro. Give it a gentle stir.
• To assemble the peppers: Divide the filling amongst the peppers. Top each pepper with a generous amount of shredded cheese.
• Fill the bottom of the pan with a cup of water and cover the peppers with aluminum foil (or parchement paper).
• Bake in the oven until the peppers are softened and the filling is heated through for about 50-55 minutes. 
• If preferred, garnish with cilantro and serve.

Video

Notes

Notes:

• I find that a large shallow cast iron pan with a lid works very well for a recipe like this. The one I am using in the pictures and in the video is this Le Creuset Braiser 5qt. (affiliate link)
• While I listed 8-10 peppers in the ingredients list, the number of peppers you need will depend on their size. Obviously, the smaller the bell peppers the more you will need them. After cooked, the filling in this recipe is about 6 – 7 cups. During my recipe testings I found out that if you have 8-10 medium sized peppers you will have enough.
• How To Freeze:  To freeze properly:
  1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
  2. Place all of the stuffed peppers in a freezer-safe dish (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
  3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.
• How to Reheat: To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.
  To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Nutrition

Calories: 304kcal | Carbohydrates: 18g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 503mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3901IU | Vitamin C: 155mg | Calcium: 132mg | Iron: 2mg

This recipe was originally published in July 2019. It is updated with additional helpful information with no changes to the original recipe in July 2021.

The post Mexican Stuffed Peppers appeared first on Foolproof Living.

That was the real inspiration for this easy homemade creamy avocado dressing recipe. Just like my 4-ingredient guacamole recipe, it is simple to make and absolutely divine.

This is why I decided to feature this creamy salad dressing all on its own so you can really learn what it takes to make the best avocado-based dressing. Plus, it’s a richer and creamier alternative to my all-time favorite, Simple Lemon Vinaigrette.

Why I Love This Recipe:

If you are someone who appreciates the value of a ripe avocado, you probably don’t need much convincing. But if you do, here are a few reasons why I think this is the best creamy avocado sauce:

1. All you need is 10 minutes and six simple every day ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.
2. It is super versatile. Use it as a salad dressing in your favorite salad recipes, avocado dipping sauce as a part of your meat and cheese platter, or as a spread for your avocado toast.
3. It is the best way to use ripe avocados that are about to go bad.
4. It works for a variety of special diets because it is vegan, raw, gluten-free, egg-free dairy-free, low-carb, paleo, and Whole30 friendly.

Ingredient Checklist:

This simple homemade avocado dressing is made with ripe avocados, olive oil, garlic, fresh cilantro, freshly squeezed lime juice, kosher salt, black pepper, water (or almond milk) and jalapeno (depending on if you’d like it spicy).

Helpful notes on the ingredients

• Avocados: There are two popular types of avocados easily available in the supermarket – Hass and Gwen. Hass is considered the best variety of avocado for its buttery, nutty flavor, and the type I always use. For this DIY avocado salad dressing, we want avocados at the peak of ripeness.
• Jalapeno: I prefer my avocado dressing mild, so I remove the seeds and ribs before blending. Feel free to leave these intact for a spicy salad dressing. Or simply omit the entire jalapeno to keep it mild.
• Water or Almond Milk: Adding water or almond milk is optional. The dressing is very thick when you first whirl it in the blender. Adding any form of liquid, whether it is plain water, almond milk, or your favorite plant-based milk will make it looser. It’s best to add the liquid 1 Tablespoon at a time depending on how thick or thin you want it.
• Lemon juice or Lime Juice: This is one of those dressings that you can use fresh lime and lemon juice interchangeably. The important thing to note here is that freshly squeezed is always better than storebought.
• Fresh garlic or garlic powder: If you find the flavors of fresh garlic to be too strong, you can use 2 teaspoons of garlic powder instead.

How to make homemade avocado salad dressing from scratch?

This simple and homemade avocado sauce requires a food processor (or a blender) and less than 10 minutes to creamy goodness. Simply:

1. Start with the liquid ingredients. In the base of your food processor, add olive oil and fresh lime juice.
2. Add avocados. Next, add the remaining ingredients – avocado flesh, fresh garlic, fresh cilantro, salt, pepper and jalapeno (if using).

3. Blend. Blend for 30 seconds or until it has reached to your desired creamy texture. If you’d like the dressing to have a thinner consistency, add water or almond milk, 1 Tablespoon at a time stopping the machine and scraping the sides of the bowl a few times. Taste and adjust seasonings, if necessary.

How To Store & Freeze:

• Storage: Place it in an airtight container, cover the top of the dressing with a sheet of plastic wrap (to prevent oxidizing and turning brown) and tighten the lid before placing in the fridge.
• Freezing: I do not recommend freezing this dressing recipe.

Variations

I think this is a fantastic salad dressing, dip or sauce you can make year-round that makes the best use of ripe avocados. A few variations include:

• Omit the olive oil. If you are calorie conscious and want to avoid adding additional fat in the dressing, feel free to add water instead of olive oil.
• Make it mild, medium or spicy. If you like heat, keep the seeds of the jalapeno pepper intact. If you are not a fan, omit the seeds for medium or simply omit the jalapeno for mild.
• No cilantro. I know a lot of people who do not like cilantro. If you are one of them, you can always replace it with fresh herbs like flat-leaf Italian parsley or mint, or omit the herb entirely.
• Add a creamy ingredient. This will no longer make it vegan, but ¼ cup full-fat Greek yogurt, Mexican crema, or sour cream would add a special touch. This will thicken the sauce, so make sure to have extra water or almond milk nearby.

Uses for Avocado Dressing

I know that I have been talking about this recipe as more of a vegan salad dressing, but it could also be used as a pasta sauce or even as a dip. I love to add this creamy, vibrant dressing to any type of leafy greens or salad recipe, but you could also try:

• Avocado Sauce for Tacos: Drizzling over Flank Steak Tacos, Beef Brisket Tacos, Black Bean and Quinoa Tacos
• As a substitute for other salad dressings: Using it as a dressing-substitute in healthy chicken salad or chickpea tuna salad recipe or replacing the Chili Lime Vinaigrette in this Mexican Street Corn Pasta Salad. I also use this avocado dressing to replace ranch dressing in many of my recipes, which is why we also call it guacamole salad dressing.

• Serve it as a dip on a cheese plate: Eating it as a creamy guacamole dressing with fresh-cut vegetables and tortilla chips as a part of a Mexican-inspired cheese plate.
• Use it as a topping in place of sliced avocados: Topping your favorite chili bowls like my ultimate Vegan Chili, Vegetarian Quinoa Chili or Easy Chicken Chili.

• As a base for your avocado toast: Simply spread a piece of toast with a generous amount of this avocado cilantro lime sauce and top it off with a fried egg.
• Add a dollop on any of your favorite grain bowl or rice bowl recipes.

At this point, I think we can all agree that this creamy avocado lime dressing is one of those lifesaver dressings. If you have it in your fridge, you can have dinner on the table in no time.

Other Recipes with Avocados That You Might Like

• Green Cashew and Avocado Sauce
• Coconut Milk and Avocado Ice Cream
• Vegan Peach Avocado Salad
• Texas Caviar Salad
• Mexican Corn Salad
• Avocado Watermelon Salad

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Creamy Avocado Salad Dressing Recipe

This 10-minutes-to-make and vegan Creamy Avocado Salad Dressing is an easy way to freshen up your salads and pasta dishes. You can even serve it as a dip with chips on the side. It is made with everyday ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.

Course Dressing

Cuisine Mexican/Southwestern

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings or 1 1/2 cups

Calories 173kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons of lime or lemon juice
• 3 tablespoons of olive oil
• 2 ripe avocados peeled and cut into small pieces
• 2 cloves of garlic peeled and minced
• 1 jalapeno pepper seeded (optional)
• ½ cup cilantro rinsed and roughly chopped
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• Almond milk – optional

Instructions

• Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cilantro, 3/4 teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process.
• If you want a more liquidy avocado dressing add in almond milk in one tablespoon increments until it reaches to the consistency you desire.
• Taste for seasoning and add if necessary.
• Place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.

Video

Notes

• Yields: This recipe makes about 1 1/2 cups of dressing, which is good for 6 serving (or so). Each serving is around 4 tablespoons.
• Storage: As long as it is stored in an airtight container and stored in the fridge, this avocado dressing will keep fresh up to 4-5 days. 
• If you do not have a food processor, you can use a blender or an immersion blender as well.
• This recipe can easily be multiplied. Though I highly recommend stopping the machine regularly and scraping the sides during the process.
• While I love a creamy avocado dressing, if you like it to have more of a chunky avocado texture, you can process less.

Nutrition

Calories: 173kcal | Carbohydrates: 7g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 296mg | Potassium: 340mg | Fiber: 5g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg