Last week I still had some farm stand tomatoes left over, and what better way to use them than to make salsa? It’s quick, easy, and can go with a lot of foods.
In honor of the occasion, I bought an avocado. It doesn’t take much incentive for me to buy an avocado. Aside from having a smooth, buttery texture and mild flavor, they are full of healthy fats, fiber, potassium, and some other good vitamins. Mmmm…don’t you just want to go out and buy an avocado right now?
The salsa was pretty chunky, which is how I like it, and I put it on a tortilla with some grilled tofu. You can also pair it with chicken or black beans. Cheese might be a nice addition too, but not necessary. The salsa is quite flavorful on its own. Leave out one or both of the jalapeno peppers if you can’t take the heat.
2 medium ripe tomatoes, diced
1 avocado, pitted, peeled, and diced (with pit thrown into the salsa)*
2 seeded and minced green jalapeno peppers
1/3 cup chopped onion or 4 green onions, chopped
1 lemon or lime (use 2 if they’re not very juicy)
1/4 cup chopped cilantro (can substitute basil)
2 cloves garlic, minced
1 tablespoon apple cider vinegar
Mix everything together and chill for 30 minutes in order to bring out the maximum flavor.
*Just in case you’re not quite sure how to pit and peel and avocado, here’s how:
1) Using a paring knife, slice the avocado in half lengthwise, curving around the pit.
2) Hold the half that contains the pit in your hand. Take the knife and jab the edge of the blade into the pit and then twist it out.
3) Use a large spoon to scoop the flesh out, staying close to the edge of the skin. You should end up with two avocado halves that are mostly in tact, just without their skin on.
4) Cut into small cubes.
Also, if you leave the pit in with the salsa, it helps prevent the avocado from browning. Lemon juice or lime juice is also a must in order to prevent browning.