A couple of days ago the weather was absolutely beautiful. The warmth and sunniness inspired a meal of springy and summery dishes. All of the food was delicious, but this salsa stole the show, in my opinion. If you're worried about the avocado turning brown, you can always add it right before serving, but if you use fresh limes the problem should be pretty well avoided.
4 -6 tomatoes, diced
1 small red onion, diced
1 jalapeno, minced
1 avocado, cut into chunks
1 pablano pepper
1/4 c cilantro
1 clove garlic, minced
juice of 1-2 limes
2 t red wine vinegar
salt and pepper
- Roast and peel pablano. Once cooled, seed and chop the pepper.
- mix all ingredients together and chill.
- Serve with chips, on top of salad, or whatever.
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