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Tailgate Gourmet: Chef Joe Isidori’s Spicy Mexican Avocado

Tailgate Gourmet: Chef Joe Isidori’s Spicy Mexican Avocado: Black Tap Craft Burgers & Beer

Black Tap Craft Burgers & Beer

To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause: helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long.

For more information or to donate to your favorite team and city visit KickHungerChallenge.com, where 100 percent of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities. And for more information on and tickets to Taste of the NFL’s 25th annual Party with a Purpose on Super Bowl Eve, click here.

This week’s recipe is from Chef Joe Isidori, the co-partner and chef at Black Tap Craft Burgers & Beer.


Spicy Mexican Avocado

Serves 2

• 1 Avocado
• ¼ cup pico de gallo (recipe below)
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• Salt (to taste)
• Pepper (to taste)


Pico de Gallo

• 1 firm tomato
• 1 jalapeno
• 1 small white onion
• 1 tbsp jilantro
• 1 tbsp lime juice

For the pico de gallo, finely dice all vegetables and mix together, remove jalapeno seeds to adjust heat. Mix with lime juice.

Cut avocado in half and remove pit. Large dice the avocado and scoop into medium sized bowl. Add pico de gallo and gently mix together. Add salt and pepper to taste. Serve in a bowl.


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