Follow these steps for perfect results
Roasted Sweet Red Peppers
drained and finely chopped
Fennel Bulb
finely chopped
Ripe Olives
finely chopped
Olive Oil
Fresh Cilantro
minced
Salt
divided
Pepper
divided
Ripe Avocados
peeled and pitted
Lime Juice
Jalapeno Pepper
diced
Green Onion
finely chopped
Garlic Clove
minced
Ground Cumin
Hot Pepper Sauce
Plum Tomatoes
chopped
Endive Leaves
Fennel Fronds
chopped
Finely chop the roasted sweet red peppers and fennel bulb.
Finely chop the ripe olives.
Combine the chopped red peppers, fennel, olives, olive oil, and cilantro in a small bowl.
Stir in 1/4 teaspoon of salt and 1/4 teaspoon of pepper into the pepper mixture.
Mash the avocados with a fork in another bowl.
Stir in lime juice, jalapeno, green onion, minced garlic, cumin, hot pepper sauce, and the remaining salt and pepper into the mashed avocados.
Stir in the chopped tomatoes into the avocado mixture.
Spoon about 1 tablespoon of the avocado mixture onto each endive leaf.
Top each endive leaf with about 1 tablespoon of the pepper mixture.
Sprinkle with fennel fronds before serving.
Expert advice for the best results
Prepare the avocado mixture just before serving to prevent browning.
Use a variety of colored bell peppers for a more visually appealing salsa.
Add a dash of your favorite hot sauce for extra heat.
Everything you need to know before you start
10 minutes
The salsa can be made ahead of time, but the avocado mixture is best prepared just before serving.
Arrange the endive cups on a platter or serving dish. Garnish with extra fennel fronds and a drizzle of olive oil.
Serve as an appetizer or light lunch.
Pair with tortilla chips or crackers.
Offer a variety of hot sauces for guests to customize the flavor.
Pairs well with the herbal and citrus notes.
Discover the story behind this recipe
Avocados and salsas are staples in Mexican cuisine.
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