Delicious served as a dip with tortilla chips or used as an accompaniment for a variety of Tex-Mex-type entrée and grilled meats.
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
- Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining ingredients. Season to taste with salt and pepper.
- Best served at room temperature. May be made up to 4 hours early, covered with plastic wrap and refrigerated.
Makes about 4 cups.