Friday, July 17, 2009

SlimCado salsa deliciously topping a baked potato

My mantra is 'eat fruits and veggies and eat healthy.'

So anticipating a nice baked potato for dinner, I was determined to forgo the butter or sour cream and add some produce to the spud's top.

What made this salsa - and maybe any salsa - my now number one topping for a baked potato is adding it to the potato in the last minute of its baking. Yes stop the microwave, take the potato out, cut and squish, then top with the salsa. It's tops.

SlimCado salsa to dance for
tops 4 baked potatoes

-1/3 SlimCado avocado (they're big so there's a lot to go around)
-1/2 tomato
-1/4 cup red onion
- 1 lime
- 1 Tbsp cilantro
- 1 garlic clove minced
- 1 Scotch bonnet pepper, chopped fine
- salt and pepper as desired
- 4 baking potatoes

Chopped to small cubes the SlimCado, tomato, red onion. Put 12 chunks of SlimCado to the side. Combine in a bowl and squirt the juice of one lime over the mixture. Add cilantro, garlic, and Scotch bonnet pepper. Marinate 2 hours or more.

Put the potatoes in the microwave and cook. Stop during the last minute and add the salsa as toppings. Resume cooking. Serve with a couple of chunks of nice and cold SlimCado avocados on top.

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