Chunky Avocado Salsa

Meal type	Appetizer, Salad, Side Dish
From book	The Big Book of Backyard Cooking

Ingredients

2 ripe avocados (soft but not mushy)
2 Large ripe plum tomatoes
1 jalapeno pepper (minced)
2 tablespoons fresh lime juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh cilantro
½ teaspoon salt
2 tablespoons olive oil

Note

a variation of “Chunky Guacamole Salsa” from The Big Book of Backyard Cooking by Betty Rosbottom

Directions

Halve, seed, and peel avocados, then cut into ½-inch diced pieces. Place in a medium non-reactive bowl. Halve tomatoes, seed them, and cut into ½-inch diced pieces. Add to bowl along with minced jalapeño.

In a small bowl, mix together lime juice, shallots, cilantro, and salt. Whisk in oil. Pour over the avocados and tomatoes and mix gently so that avocado pieces do not get mashed. Taste and add more salt if needed. Serve immediately or cover and leave at room temperature for up to one hour. (If refrigerated, bring to room temperature 30 minutes before serving.)