Avocado Salsa

Friends, can you believe that there was a time when I hated tomatoes?  It’s true.  I would pick them out of everything, and even scraped the sauce off pizza.  This was a legit hatred.  I’m glad to report, that I no longer hate tomatoes, but I don’t love them either.  If they’re canned, or cooked into something, then I’m all for it.  But stick a slice on a burger, and I’m still gonna pick it off.

One of my favorite ways to use tomatoes is for making salsa.  I make it all the time at home because it’s so easy and way better than the goop you buy in a jar at the grocery store.  I like my salsa on the chunkier side so I can see what I’m about to stuff my face with, which is in stark contrast to the pureed canned varieties.  Bleh!  Not that I’m a salsa snob or anything.  I’ll totally still fill my tortilla chip with the store bought stuff if that’s what’s available.

A dear friend of mine brought over homemade salsa not too long ago and it was full of delicious avocado. Damn rights I had my hands in the bowl constantly.  This is my version of her salsa.  I used a mixture of canned and fresh tomatoes to add texture and because well….most people love raw tomatoes.  Use this recipe more as a guide than anything.  I don’t generally measure, I just eye-ball it and mix together.  Add more onion if that’s your jam.  Pump up the garlic if your warding off vampires.  Add jalapeno for some heat.  Add whatever you like and make it your own!

Avocado Salsa

Fresh and healthy, this salsa comes together in a snap and is a great alternative to the regular store-bought varieties.

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Course: Snack

Cuisine: Mexican

Keyword: Avocado, Cilantro, Tomato

Prep Time: 15 minutes minutes

Chill: 1 hour hour

Ingredients

• 2-15 oz cans diced tomatoes drained
• 1 to mato chopped
• 1/2 cup finely diced yellow onion
• 2 cloves garlic minced
• 1 avocado chopped
• juice of 2 limes
• salt to taste
• fresh cilantro chopped (optional)

Instructions

• In a medium bowl, combine canned and fresh tomatoes, onion, garlic, avocado, and lime juice. Mix well to combine.
• Add to salt and cilantro to taste.
• Chill in the fridge for at least one hour before serving.
• Serve with tortilla chips

Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator

Notes

Culinary Cool Original Recipe.

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