Avocado Salsa

When I start to tell someone about my avocado salsa and they respond with some quip about “isn’t that called guacamole?”  I gently point out the difference. Guacamole is fucking blended and avocado-forward. Avocado salsa is fucking diced, fresh, and remains tomato forward.  I like to use avocado salsa more as a filling than a dip so I’ll put it in tacos, enchiladas, or taquitos and serve it with a hot salsa on the side.

Fish is also usually great served with avocado salsa.

I  have nothing against guacamole, but this is a fun alternative to try before all of your slowly softening avocados become compost. I tend to be pretty precise with my recipes (I guess because of my background as a baker) but feel free to monkey with this one and add/subtract/edit as necessary.

5 roma tomatos (diced)

1 red onion (finely chopped)

2 large jalapenos (chopped)*

*I like very spicy! If you want to tone yours down a bit, use 1 large jalapeno and remove the seeds!

2 large avocados (cubed)

Splash of olive oil

Splash of lime juice

2 large garlic cloves (finely minced)

                *Again, I like very spicy! Add garlic to your taste!