Creamy Avocado & Roasted Jalapeño Salsa

• 2 avocados
• 3 jalapeños
• 4 garlic cloves
• juice of 1 grapefruit
• juice of 3 limes
• handful of cilantro
• 1 bunch scallions – ends trimmed, chopped roughly
• 1 tablespoon agave
• salt and peps

1. Roast jalapeños over open gas burner (or broil in oven) until completely blackened.  Remove stem and seeds.  (Or screw it and buy some jalapeños pre-roasted, but we like to keep it fresh)
2. Combine all ingredients in a blender until smooth.  Add water to achieve desired thickness.

Eat it straight up with chips, slather it on a burrito, use it as a salad dressing, or drink it from a glass you weirdo.  We like to drizzle ours over kale, black beans, pico de gallo, and tortilla chips for a light lunch.

BONUS RECIPE ding ding ding:

Pico de Gallo

• 2 cups roasted corn
• 1 red onion
• 3 roma tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 1 or 2 jalapenos
• 1 serrano pepper
• fresh cilantro
• 2 garlic cloves – minced
• juice of 2 limes
• splash of apple cider vinegar
• 1 tablespoon cumin
• salt and pepper

1. Chop, chop, chop, and combine.