One evening after a gauntlet of classes, I was racking my brain for something quick to throw together since cooking and a lecture-fried brain really don’t mix. To any teachers/profs out there: if students aren’t specifically signed up for night class, we don’t want to be in class at night! Ok, off my soapbox. I decided on chicken tacos, but had no condiments aside from store-bought salsa. I used the magic of cell phone internet to find a recipe for avocado salsa in the last 10 minutes of class and stopped by the store for a few things on my way home. The super easy recipe required a lot of chopping, but in this case, “rustic” looking is ok:
This is, of course, pre-mixed, but afterward this salsa made a wonderful taco accoutrement.
There really aren’t any instructions to this: just chop up some veggies and eat! One point of advice though: wear gloves when chopping jalapenos (or any pepper), or be sure to keep your hands away from your eyes. Hot pepper oils are no joke!
Chunky Spicy Avocado Salsa
Recipe Courtesy of Cathy Lowe, FoodNetwork.com
2 avocados, peeled, seeded and chopped
Juice of one lime
1/2 cup onion, finely chopped
1/2 yellow pepper, seeded and finely chopped
3 plum tomatoes, chopped
1 jalapeno, seeded and finely chopped
Salt and pepper
Combine all ingredients in a bowl and gently toss to together with a fork.
Variation: Mash the avocados and stir in remaining ingredients.