Avocado Salsa
Ingredients:
- 2 ripe avocados (not too soft, though)
- 2 vine-ripened tomatoes, seeded, chopped fine
- 1 medium red onion, chopped fine, soaked in ice water, thoroughly drained
- 1 to 2 pickled jalapeño chilies, minced
- 2 Tbsp fresh lime juice
- 2 Tbsp snipped fresh cilantro leaves
- Salt and freshly ground black pepper to taste
Preparation:
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.
Servings: about 4 cups Print This Page
