Chunky Avocado SalsaBy Santa Fe School of Cooking
This is just a slightly different version of guacamole. This dish needs to be made at the last minute. Ideally, don’t let it stand for more than 30 minutes and after you have made it, press a piece of plastic wrap onto the surface of the dish. Good, ripe, Haas avocados are the key ingredient!
Chunky Avocado Salsa
3 ripe plum tomatoes, diced
Serrano chiles to taste
minced garlic, optional
1 medium red onion, diced
1/4 cup chopped fresh cilantro
3 large, ripe Haas avocados
freshly squeezed lime juice to taste
Kosher salt to taste
1. Combine the tomatoes, chiles, garlic, onion and cilantro. Set aside.
2. Cut the avocados in half, running a knife around the pit from stem to blossom end and back again; twist the halves in opposite directions to free the pits and pull the halves apart. Cut each half into large chunks. Add to tomato mixture and stir gently to combine.
3. Season the salsa with lime juice and salt.
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