Le bonheur des bonnes choses
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Trio of salsas

Préparation - 30 minutes

Ingrédients

Serves 4

Guacamole

  • 2 ripe avocados
  • Juice of 1 lime
  • 5 ml (1 teaspoon) finely chopped red onion
  • 45 ml (3 tablespoons) coriander
  • 30 ml (2 tablespoons) Goccia di Sole hot pepper extra virgin olive oil
     

Edamame hummus

  • 500 g shelled edamame
  • 45 ml (3 tablespoons) lemon juice
  • 15 ml (1 tablespoon) Favuzzi extra virgin olive oil
  • 15 ml (1 tablespoon) O roasted garlic extra virgin olive oil
  • 45 ml (3 tablespoons) water
  • 1 bunch chives, finely chopped
  • Favuzzi fleur de sel, to taste
     

Black olive and sardine tapenade

  • 1 tin Bar Harbor sardine fillets in maple syrup
  • 50 Favuzzi Leccino black olives
  • 2 cloves garlic
  • Juice of 1 lemon
  • 45 ml (3 tablespoons) Kalisto extra virgin olive
     

To serve

  • Xochitl salted corn chips

Préparation

  1. For each salsa, combine all ingredients in a food processor or blend with a stick mixer to achieve a smooth, spreadable texture.
  2. Serve with Xochitl corn chips.