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