Shishito and Avocado Salsa
With a creamy consistency and complex taste, you'll never believe that this avocado salsa only has four ingredients.
- 3 shishito peppers
- 2 avocados
- 1 garlic clove
- 2 oranges
- a pinch of salt
Slice the tops from the peppers and cut in half lengthwise. Remove the ribs and seeds to reduce the heat level (leave them in if you like it spicy). Slice the peppers into large chunks and add to a food processor.
Halve the avocados and remove the pits, then scoop the flesh into the food processor. Smash the garlic clove with the flat of your knife and add to the processor. Pulse all of the ingredients together until well blended, about 10 pulses.
Halve the oranges and squeeze the juice of both of them into the salsa. Add the pinch of salt, to taste, and close the lid. Pulse everything together a few times until well blended. Allow to chill in the fridge for at least an hour to let the flavors meld together. Store in the fridge in an airtight container for up to a week.