Salsa Bread Strips With Avocado Salsa Recipes

Steps:

• Dough:
• Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
• Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don't worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
• Salsa and assembly:
• While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
• Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.
• Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Working 1 at a time and adding remaining 2 Tbsp. oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
• To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.

Steps:

• Preheat oven to 425°F.
• Lay sliced French bread cut side up onto a baking sheet.
• In a small bowl combine oil, cumin, and garlic powder; stir.
• Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush. Spread salsa evenly on top of bread halves. Sprinkle the halves with the Mexican cheese and top with crumbled Parmesan cheese or queso fresco cheese. Place into 425*F. oven.
• Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
• While the bread is baking, prepare the relish.
• In a medium size bowl, mix avocados, lime juice, cilantro, scallions, garlic, celery salt, and salt to taste. Set aside.
• Remove the bread from the oven. Allow to cool a few minutes.
• Using a serrated knife, slice bread halves across into 2 inch strips.
• To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl. Enjoy!

Steps:

• Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.