Delicious served as a dip
with tortilla chips or used as an accompaniment for a variety
of Tex-Mex-type entrees and grilled meats.
Avocado
Salsa
- 2 ripe avocados (not too
soft, though)
- 2 vine-ripened tomatoes,
seeded and chopped fine
- 1 medium red onion, chopped
fine, soaked in ice water and thoroughly drained
- 1 to 2 pickled jalapeño
chilies, minced
- 2 tablespoons fresh lime
juice
- 2 tablespoon snipped fresh
cilantro leaves
- Salt and freshly ground
black pepper to taste
- Halve, pit, and peel avocados.
Chop avocados fine and in a bowl stir together with remaining ingredients. Season to
taste with salt and pepper.
- Best served at room temperature.
May be made up to 4 hours early, covered with plastic wrap and refrigerated.
Makes about 4 cups.
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