Superbowl Appetizers

Guacamole Bacon Stuffed Pepper Poppers

Ingredients

• 1 lb sweet baby peppers
• 2 ripe Haas avocados
• 1 lime, juiced
• 1/2 handful cilantro, chopped
• 1 t chili garlic or hot sauce
• salt, to taste
• 8 oz bacon, chopped & crisped up

Preheat your oven to 350°F.

Prepare the peppers by cutting off the stems, then cut the peppers in half, lengthwise. Pull out the white membrane and seeds. Place the peppers on a baking sheet and bake until tender, about 10 minutes. Alternatively, you could leave the peppers raw.

Meanwhile, assemble the guacamole by mashing together (with a fork) the avocados, lime juice, cilantro, hot sauce and a good pinch of salt.

Use a small spoon to fill the peppers with guacamole. Top with bacon crumbles.

Mango Salsa

Mangos, 3 (2-3 cups cubed)

Red pepper, ½

Jalapeno, 1

Red onion, ¼ cup

Cilantro, ½ cup tightly packed

Juice from 1 lime

Salt and pepper

1. Cut mango into cubes. 
2. Dice red pepper, jalapeno and red onion.  These should be diced pretty small, since the flavors are intense. 
3. Remove cilantro leaves from stem and chop them. 
4. Mix all chopped ingredients in a bowl.
5. Stir in lime juice, salt and pepper.
6. If possible, let this sit overnight before serving so the flavors all meld into a mind-blowing medley of perfection. This is a delicious topping over an avocado, fish or corn chips.

Butternut Squash Chips

• 1/2 large butternut squash, peeled and de-seeded
• 1/2 cup coconut oil
• 1 tsp sea salt

1. Carefully cut the squash into slices about a cm thick.
2. Heat the coconut oil over a high heat until it is very hot.
3. Add the chips to the pan (do them in batches if your pan isn’t big enough, don’t crowd them in – they shouldn’t touch each other) and fry, turning once until brown on both sides.
4. Remove from pan and generously sprinkle with salt.