If you like Mexican food, than you gotta have the salsa. And right now on Guam its avocado season. Avocados are just as much a part of Mexican cuisine as beans and tortillas. I can almost eat them just about every day.
Here is an avocado salsa recipe from my wife Lupe's coworker, Joann Claveria. It's chucky and delicious. If you make this, better make a lot because I guarantee you will finish one big bag of tortilla chips once you start chowing on this salsa. It's that good.
Ingredients
1 whole avocado, diced
2 - 3 Roma tomatoes (depending on size), diced
2 heaping tbsp red onions diced small but not minced
1/3 cup chopped cilantro
1 lime
Salt to taste
Directions
Skin and core the avocado dice large.
Dice tomatoes into large chucks.
Dice up the red onions into small pieces but not minced.
Chop cilantro about 1/3 measuring cup.
Mix all the contents in a bowl.
Squeeze in the juice of one lime. Salt to taste while mixing well.
Skin and core the avocado dice large.
Dice tomatoes into large chucks.
Dice up the red onions into small pieces but not minced.
Chop cilantro about 1/3 measuring cup.
Mix all the contents in a bowl.
Squeeze in the juice of one lime. Salt to taste while mixing well.
Try not to break up the avocado. You want the salsa chunky.
Garlic was left out on purpose.
Serve over tacos, beans, rice, and as mentioned before, tortilla chips.
Oh, and please excuse the picture. I started eating the salsa and taking the picture was an afterthought. Sometimes it just works out like that. You know what I mean?
Until next time....
