SCD Avocado Crema & Pico de Gallo

(from hewelch’s recipe box)

Source: Against All Grain

Categories: Sauces

Ingredients

  • Avocado Crema
  • 1/2 cup raw cashews
  • 3 cups water
  • 1 small avocado
  • 1 jalapeno, seeded for a mild flavor
  • 1/8 cup lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Pico
  • 1 medium tomato, cut into chunks
  • 1/4 medium red onion, cut into large chunks
  • 1 tablespoon fresh cilantro
  • 2 garlic cloves, peeled
  • 1/2 jalapeno, seeded
  • 1/2 teaspoon sea salt

Directions

  1. Crema

  2. Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.

  3. Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending.

  4. Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.

  5. Pico

  6. Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!

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