Avocado Salsa

grannie geek, avocado salsa

Isn’t Avocado Salsa really Guacamole?

Well, yes.  A new name for a Mexican snack we know so well.  The base begins the same as with any salsa – finely chopped onions, finely chopped jalapeno pepper, chopped and drained tomatoes, lime juice.

What’s different about this dish is that you can add as many or as few ingredients as you wish.  Like a pound of cold, cooked, deveined shrimp cut into crunchy tidbits?  Corn fresh from the cob?  Or black beans?

grannie geek, zachary

Believe it or not, my daughter says 7-month old Little Baby Man is a guacamole junky. He’s a bit more animated as he sees a spoonful coming his way! (My son-in-law does remove peppers and onion.)

While vegetables and fruits are in season and plentiful, why not whip up a batch to pair with cold evening cocktails or lemonade?  Mine’s chilling in the refrigerator right now – ripening for LBM!

Avocado Salsa
Flavorful snack with chunks of avocado and tomato. Perfect summer-time snack! Serve with a chilled cocktail, beer, or lemonade, and tortilla chips.
Author:
Cuisine: Mexican
Recipe type: Snack, Appetizer
Serves: 6-8
Prep time: 
Total time: 
Ingredients
  • 3 large, firm, ripened avocados, cut into small dice
  • 2 cups fresh tomatoes, diced and drained, or use one can of petite chopped tomatoes, drained. (I used small, fresh campari tomatoes because their flavor was outstanding.)
  • 1 jalapeno or Serrano pepper, cut into small dice (You can substitute red pepper flakes. Add as much of the fresh peppers or fried flakes as you wish for desired heat. - Make it as hot or as mild as you like.)
  • ¼ red or white onion, cut into small dice
  • 1-2 cloves garlic, minced
  • Juice of ½ or 1 whole lime
  • Salt and pepper, to taste
Instructions
  1. Dice all the vegetables. Place the tomatoes in a small strainer to drain as much of the liquid away as possible. Mince the garlic. Put everything into a medium bowl.
  2. Cut the avocados in half. Remove the pit. Run a paring knife through the flesh to score the avocado into small cubes. Use a large kitchen spoon to scoop the avocado into the bowl with the vegetables.
  3. Add the lime juice, salt and pepper. Gently mix to combine.
  4. Cover the bowl with plastic wrap, and set in the refrigerator for an hour or so to allow the flavors to develop.
Notes
The fun begins with these variations:
Add ½ to 1 pound of cooked, deveined, chilled shrimp, cut into tidbits;
Add a handful of chopped, fresh cilantro;
Add ½ cup of crumbled bacon;
Add ½ cup of fresh corn, cut from the cob;
Add ½ cup of drained, canned black beans.

Use any or all. I don't think you can go wrong.

 

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