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Delicious served as a dip with tortilla chips or used as an accompaniment for a variety of Tex-Mex-type entrees and grilled meats.

Avocado Salsa

2 ripe avocados (not too soft, though)

2 vine-ripened tomatoes, seeded and chopped fine

1 medium red onion, chopped fine, soaked in ice water and thoroughly drained

1 to 2 pickled jalapeño chilies, minced

2 tablespoons fresh lime juice

2 tablespoon snipped fresh cilantro leaves

Salt and freshly ground black pepper to taste

1. Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining ingredients. Season to taste with salt and pepper.
2. Best served at room temperature. May be made up to 4 hours early, covered with plastic wrap and refrigerated.

Makes about 4 cups.