Billy declared this past season, "the summer of the salsa." Sure, I had my standard black bean concoction, my easy ceviche, and the peach salsa, but mostly what I did wasn't even recipe worthy. I just pulled jars out of the pantry and mixed with a little avocado. Then I topped whatever I was making on the grill with said salsa.
However, the very BEST of these ideas keep the avocados front and center. In fact, today's recipe is adapted from the California the Beautiful cookbook and is more like a chunky guacamole - but I won't split hairs on what to call this, aside from deeeeelicious.
Here is what you need:
- 3 avocados
- 2 limes
- 1 minced garlic clove
- 1/4 cup cilantro
- 1 diced red onion (Add this to taste. If it's a large red onion, I only use half. If it's smallish I use a whole)
- Dash of Tapatio
- Salt & Pepper to taste
Begin by gently dicing the avocados and putting in a bowl. If you don't remember how to do this easily, click here.
Roughly chop cilantro, dice the red onion into small pieces, and mince the garlic.
Stir together gently and juice the limes into the mix. Taste after each half of lime to make sure you still need to add more.
Season to taste with salt and pepper. Then add a dash or two of tapatio for just a little heat.
Top onto a tasty grilled skirt steak and serve extra on the side.
I shouldn't write these posts when I'm so hungry... I'm going to go dig up some leftovers!