I’m pretty excited because I inherited Jah’s old laptop and Chris got it all set up for me over the weekend. Now I’ll be able to pop into a coffee shop to write my blog posts (hopefully with a little more frequency) whenever I feel like a change of scenery. The laptop even has Photoshop installed so I can do all of my photo editing and monster doodles when I’m out as well. Today’s post of Avocado Salsa has been brought to you by welcome secondhand technology!
Sometimes you just know when a recipe is good, and this time it was because I made it four days in a row and everyone still loved it. The first time I made this it was simply an experiment – something I needed to throw together in a very short period of time to get dinner on the table quickly. It was well received and requested for dinner again the following night. Once I decided that Avocado Salsa was worthy of its own post, I needed to make it yet another time to get photos… then the battery managed to fall out of my camera, losing most of the pics from the shoot. That of course meant I needed to make it a fourth time, to ensure I had enough shots to share with my readers. I figured I’d take the opportunity to change the mood as well, which is why this photo is dark but the ones from the second session photos are bright. I appreciate both sets in different ways.
Each night we ate the salsa a little bit differently than the last. Day one was on vegetarian chicken fajitas, day two was dolloped over the top of black bean soup, day three was spooned over nachos with queso, and day four was rolled up into soft tacos. Then of course we’d just dip tortilla chips straight into it as well. I love it when a recipe this simple has so many uses.
- 20 grape tomatoes, quartered (about two handfuls)
- 1/4 onion, diced (raw or cooked - see notes)
- 1 jalapeno, seeded and diced
- 1/2 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 teaspoon garlic powder
- 1 avocado, diced (choose a ripe but firm avocado)
- 1 tablespoon lime juice (I got this much from half of a small lime)
- 1/4 cup fresh cilantro, chopped
- Combine tomato, onion, jalapeno, olive oil, salt, cumin, and garlic powder in a medium sized bowl. Stir well to combine.
- While the tomatoes are releasing their tasty juices, you can chop up the avocado and cilantro. Gently toss them with the tomato mixture and fresh lime juice.
- If anyone you know is susceptible to indigestion, cooking the onions first will make them very happy - plus it tastes delicious! I broil or grill my onion in the oven before dicing it up if I know I have an onion-sensitive friend eating over.