For those of you out there wondering. Avocado Salsa is not Guacamole. Or Whack-a-mole as I was first introduced to it. There are a few subtle differences. First of all, Guacamole, is usually mashed, smashed, reduced, squished, or otherwise pulverized from its original state. Leaving a nice creamy concoction that can be scooped up with chips. It also contains onion and lemon juice, with the rare exception. Enter me, I wanted to freshen things up a bit, so I borrowed a recipe for Mango Salsa from Supreme Chef Roz Taubman and began changing it around so the main ingredient was Avocado. This dish is best served chilled, with Chips, Tacos, Burritos, Steak, or any other food with it. You can even eat it by itself.
For 1-2 Servings you will need:
1 Avocado 1 Small ripe tomato 1 small handful of fresh Cilantro, Washed/Chopped 1/4 of a Jalapeno Pepper, minced (add more if you want some hotness) the juice of 1 Lime a little Salt and Pepper (I prefer Sea Salt or Kosher Salt) to taste
That's it, pretty simple. Just cube up the avocado and tomato, mix, and chill
*As a note: You can keep an avocado pit or two in the bowl when storing it. Also make sure to press plastic into the mixture when covering to help keep it from turning brown.