Sunday, August 10, 2008

Fresh Tomato and Avocado Salsa

Everybody loves salsa and avocados! This dish was surprisingly simple yet tasty which I think is attributed to the ripe tomatoes. Taste your tomatoes beforehand. If they taste bland, it's likely your salsa will be bland too. That's why it's good to harvest tomatoes early in the season for fresh side dishes such as this. Later in the season, you can roast them or make tomato sauce with them.

  • Ripe Tomatoes
  • 1/2 Onion
  • 1 clove of Garlic
  • 1/2 Avocado
  • Salt, Pepper, Lime Juice, Chili pepper flakes
The garden was full of tomatoes, so what could be better than some fresh salsa for an afternoon snack. The newest additions were these bell peppers.

Chop up each ingredient in a food processor (or by hand) individually. Tomatoes may break down more quickly than onions which is why you should chop them up at different times. Then mix the ingredients together in a bowl.

After chopping up the tomatoes, place them in a strainer to remove some of the liquid in order to avoid watery salsa. Trust me, this makes a big difference in the flavor of the salsa. I reserved the tomato juice in a little cup to roast eggplant in for another recipe.

Stir the salt, pepper and chili flakes in and when you're ready to serve, gently fold in the diced avocado. Add the lime juice to taste.

Serve with some tortilla chips or pita wedges. Avoid flavored chips that can overpower the flavors of the salsa. Enjoy!

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