Avocado and Heirloom Tomato Salsa

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October 1, 2012 by Sarah

I shouldn’t complain. The house we bought and moved into came with lemon, navel orange, and pear trees. And we’ve recently planted lime and mandarin orange trees, as well as three varieties of blueberry bushes. All the while though, instead of contenting myself with thinking about the great fruit we’ll get from what we have, I’m daydreaming about having an avocado tree. Constantly. I can tell you exactly where the two avocado trees in our neighborhood are, I walk by them all the time and gaze at them longingly! Now, I know that avocado trees get humongous and that I would end up with way, way more avocados than I would know what to do with. But still, I can’t help myself. I’ve even been scoping out a spot in our yard where we might be able to plant one and benefit from some shade too. We’ll see what the hubs has to say.

Until then, I’ve been really enjoying avocado season over here. They’re normally a splurge item, but these months, I can buy them in abundance. My daughter devours them, and I put them on everything possible. Lately, this salsa has been one of my favorite ways to enjoy avocados AND tomatoes at the same time. The tomatoes at the farmer’s market these days are gorgeous.

The recipe is my riff on salsa and guacamole combined, the way that I like it. All the ingredients are ones that I’ve been picking up at the market, which is always satisfying. I tend to like things on the spicier end these days, so more of the jalapeno seeds go in for me. But, you can adjust however to your liking.

We enjoyed this over whole wheat tortillas blanketed with grilled chicken, home-cooked black beans, cheese, and a spicy sour cream drizzle. Whenever I make the salsa, I always hope that there will be leftovers. But, that has yet to happen.

Avocado and Heirloom Tomato Salsa

2 ripe avocados
2 large tomatoes, chopped
1/4 red onion, minced
1/2 jalapeno, minced
handful of chopped cilantro
generous squeeze of fresh lemon or lime juice
salt and pepper to taste

Halve the avocados and take out the seeds. Slice into small chunks with a knife in small chunks and scoop out with a spoon. Place in a bowl with the tomatoes, red onion, and cilantro. Add the jalapeno a little bit at a time, until the level of heat is to your liking. Shower the mixture with some citrus juice and then add salt and pepper to taste. Mix together well and serve.


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