Guacamole Salsa (from Frosted Bake Shop)

Make yourself a happy little camper and whip this up quickly.  It's AMAZING paired with the Chorizo Chili I just posted and obviously good with chips!

Everything below is copied directly from Frosted bake shop - great food blog, check it out and enjoy!!

I went to a church dinner a couple weeks ago and they made shredded pork with an amazing guacamole salsa over it. I loved it! I was so excited when later in the night they had a class teaching us how to make the same salsa!

It is really easy to make and is healthy also. It is made with all fresh vegetables & herbs ( and a pinch of salt.) It can be made thicker like real guacamole or thinner to make it like a salad dressing - and everywhere in-between. I use it to spread on my turkey sandwiches and it has a bunch of flavor without adding any fat. I keep thinking of all the other ways I can eat this - besides with a spoon!

Guacamole Salsa

1 lb. tomatillos (or more if you want it thinner)

1 jalapeno pepper (or more if you like it spicy)

1/3 bunch cilantro

1 thick slice of onion

1 garlic clove

1 avocado

1 tsp. salt

Peel and wash the tomatillos - they are usually found over by the cilantro & peppers, and have a husk on them. Cut them into quarters and put in the blender. Follow with the jalapeno, cilantro, onion, garlic, avocado & salt. Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around.

That is it! I was told it lasts for about a week in the fridge. I did notice that it thickens up in the fridge, so if you want it thinner grab a couple more tomatillos to mix in again. Super easy and so good!!

Crockpot Chorizo Chili

Crockpot Chorizo Chili

1 lb choizo sausage
1 lb stew beef
1 can (28 oz) diced or whole peeled tomatoes
3 chipolte chiles in adobo sauce
1/2 of a yellow onion, chopped
2 medium zucchini
1 cup celery, chopped
2 tbsp chopped garlic
2 tbsp paprika
1 tbsp ground cumin
1 tbsp dried oregano
2 tsp dried cilantro
2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp coriander
1 to 2 cups beef broth
1/2 cup dry red wine
1/4 cup lime juice
chopped fresh cilantro (optional)
lime wedges (optional)

1.  grease crockpot with olive oil (spray, or I use a basting brush to coat the bottom and sides with about 2 tsp to 1 tbsp of olive oil).

2.  in a blender or food processor, blend the canned tomatoes and chilies.

3.  place the chorizo sausage and beef in the bottom of the crock pot.  Add chopped onion, zucchini, celery, and garlic.  spinkle spices over meat and veggies.

4.  pour in tomato and chili mixture.  add 1/2 cup dry red wine.  fill crockpot with beef broth, but don't over fill, it will boil over!

5.  simmer on low setting for 8 hours.  you may stir at the 4 hour mark, but mostly you can just leave it be!

6.  add lime juice 1/2 hour before serving.  garnish with cilantro and lime.

Don't feel that you need to add everything in this recipe to your chili.  If you don't have zucchini on hand, use carrots.  Add green peppers if you have them.  Use the whole onion if you prefer.  Also, don't worry about the cayenne pepper or coriander if you don't have any, but I highly recommend you do not skip the cumin!  You may also substitute ground turkey or ground beef for the stew beef.

Robin's note: I've made this as listed above and personally like to cook and drain the chorizo first as it can get greasy.  Pairs up great with Guacamole Salsa (see post).

This recipe is from the blog: F2F Nutrition

Picture from Pinterest linked to Paleomommy  - she has a very similar recipe, basically minus the zucchini more or less...