Sunday, November 15, 2009

Fresh Avocado Salsa

I think I originally swiped this from a Williams-Sonoma cookbook a couple of decades ago. It’s best fresh, but letting it stew in its own juices for a bit certainly doesn’t hurt. CHUNKY is the key here. You want the bits of tomato and avocado fighting with one another to stay on your chip as they are lifted to your gaping mouth.

3 avocados, diced
3-4 tomatoes, diced
½ purple onion, finely chopped (more if you’re into onion)
½ bunch of cilantro, finely chopped
Juice of 1 lime
Sesame oil
Salt, pepper, and garlic powder to taste

Dump the avocado, tomato, onion and cilantro into a bowl. Drizzle with sesame oil. Season with salt, pepper and garlic powder to taste. Toss tenderly (not too much or you’ll bruise the poor dears!). You’re all set. Those big “restaurant-style” corn chips are the best to scoop this up with. But, it was a great addition to my hamburger last night. Yum!

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