These neat little tortilla cups filled with homemade refried beans, cheese and eggs are made even more delicious with the addition of some salsa.
When Cam, of Culinary Adventures with Camilla, chose the section of the Kitchen Matrix Cookbook titled "Salsa +12 ways", I knew that I wanted to incorporate it into my Brunch Week recipe.
Imagine my delight when I saw that author, Mark Bittman, had a recipe for Chopped Salsa that included all the same ingredients that were in the Huevos Rancheros Cups. I LOVE when life works out that way.
This salsa is delicious!! I ladled extra onto my Huevos Rancheros. The rest was enjoyed another day with Tortilla Chips and a Hibiscus Margarita. Stay tuned for that recipe coming soon.
Let's take a look at what other salsa's are being shared today........
Tomatillo and Avocado Salsa
This tangy salsa is the perfect topping for the Huevos Rancheros Cups that can be found on this blog. It is also delicious as a snack with chips or served with grilled chicken breasts.
2-3 Tomatillos, husked, washed and diced
1 Poblano chile, seeded and diced
1 avocado, diced
1/2 small red onion, diced
juice of 1/2 lime
chopped cilantro, to taste
salt and pepper, to taste
Combine all ingredients in a small bowl. Let set for 15 minutes before serving to allow flavors to meld.
This recipe was inspired by The Kitchen Matrix Cookbook
Property of A Day in the Life on the Farm
Created using The Recipes Generator