We eat Avocado Salsa at least once a week during the warmer months because it goes brilliantly with BBQd meats, fish, burgers and tacos (Avocado Salsa and Rump Steak is one of my favourites). I find chopping very therapeutic so I enjoy dicing the ingredients to be similar sizes and it gives a better texture too. Taking the seeds out of the tomatoes may seem like a faff but it’s necessary to stop the salsa being soggy. The flavours are so beautiful all you need to tie everything together is lime juice and salt. Adjust the heat by the amount of finely chopped chilli you add. The salsa lasts well for 24 hours in the fridge.
Serves 2 Adults & 2 Kids
1 small red onion (or half a large one)
1 jalapeno chilli
small bunch of corriander
1 large lime
1/4 tsp salt
- Peel and finely chop the red onion and tip into a medium sized bowl. Cut the tomatoes in half horizontally then scoop out the seeds and chop the tomato to the same size as the onion and add to the bowl.
- Drain the corn, finely chop the chilli (smaller than the other chopped veg) then roughly chop the coriander and add everything to the bowl.
- Lastly cut the avocado in half vertically then remove the pit by whacking your knife into the pit and twisting the knife. Scoop the flesh out of each half and place cut side down on the chopping board then cut into the same size dice as the tomatoes, onion and corn. Add the avocado to the bowl then immediately squeeze over the juice of a large lime, add the salt then toss everything together. Taste to make sure the salt level is right then decant to a nice dish and serve.
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