Avocado Salsa

You might be wondering “isn’t this guacamole?” Well, it’s not. Guacamole traditionally includes cilantro and raw onions, two foods I do not like. Guacamole is also not traditionally made with hot peppers. Also, guacamole is traditionally creamy/smashed. Before I continue to over-use the word “traditionally,” let’s move on…

This avocado salsa makes a great dip for chips! It has also become a part of a Sunday tradition in my home to make nachos with a rotisserie chicken and top with this avocado salsa. You get an easy meal with delicious veggies.

Ingredients:

2 jalapeños
2 roma tomatoes
1 ripe avocado
Juice of 1/2 a lime
Salt and pepper

Directions:

Wash and chop the roma tomatoes and jalapenos. Add to a dish.
Carefully cut the guacamole in half. Twist to separate the two halves and remove the pit.
Make vertical slices on each avocado half, careful not to penetrate the skin (only so you don’t cut your hand).
Similarly, make horizontal slices on each avocado half.
Use a spoon to scoop out the avocado cubes and add to the dish.
Add lime juice, salt, and pepper.
Mix everything well. Store with lid on for up to 1 day in the refrigerator.

You can make this as chunky as you want, or opt for a finer dice.