Avocado Salsa
Avocado Salsa
This is a simple salsa, takes only minutes to make. Serve with grilled fish, meats, crackers or other savoury snacks. We serve it with tacos, enchiladas and other Mexican dishes too. Make it a little thicker and Serve with slices of pitta bread or thin toasts.
Ingredients
- 1 ripe but not soggy avocado. Avocado is ready when it gives a little when squeezed gently.
- 1 small red onion
- 2 small or 1 medium tomato
- 1 green chilli
- A good sprinkle of freshly ground black pepper
- Salt to taste. I use rock salt.
- 1 tbsp. juice of fresh lemon/lime
- 1 tbsp. good/balsamic vinegar
- 1 clove of garlic, grated (optional)
- 2 tbsp. virgin olive oil
- 1 tbsp.chopped coriander leaves (optional)
- You can also add 1/2 of finely chopped red pepper/capsicum/bell pepper.
Instructions
- Cut avocado in quarters, remove stone, peel skin off.
- Roughly mash up or chop the flesh, as you like. Leave the stone in the bowl, along with the avocado until ready to serve. This stops avocados from discolouring.
- Peel and chop onion finely.
- Peel, deseed and chop tomato finely. You can peel the tomato with a sharp potato peeler or dunk it in hot water for a few minutes, till skin cracks and loosens up. Then peel it off by hand.
- Finely chop green chilli. Deseed it only if you don't like the heat.
- Place all chopped ingredients in a bowl and mix gently.
- Add lemon juice, oil and vinegar, mix gently.
- Adjust seasoning, including chillies.
- Leave in a covered bowl in the fridge for flavours to mingle.
- Serve chilled, removing the stone just before serving.
- Chopped coriander leaves are nice, but I usually don't add them, because my husband does not like green coriander.