Got Avocados?

Crazy how they go from ripe to you-better-figure-something-out-quick-otherwise-two-perfectly-good-avocados-are-going-to-end-up-in-the-compost almost overnight. Sure, a simple cheese (like maybe a horseradish cheddar) and avo sandwich is nice. Or, there is always the ripe avocado's best friend, guacamole. Today, however, I decided to go with something a little different, something that would compliment tonight's dinner (leftover slow-cooked shredded chicken with rice and beans), as well as cure my craving for chips and salsa.

Besides a questionably normal love of dogs, Monica and I have discovered that we share a similar affection for food influenced from south of the United States border. Conquering homemade tamales is next on my list!

But for now...

 Avocado Salsa 

Ingredients

• 2 ripe avocados, cut into small chunks
• 1/3 large red onion, diced
• 1/2 yellow bell pepper, diced
• juice from 1/2 of a lime
• 1/2 teaspoon red chili flakes
• 1 tablespoon white vinegar
• 1/3 cup cilantro, chopped 

 

Preparation

Combine all ingredients in a medium size mixing bowl. Avoid over stirring to keep avocado from mashing. Enjoy with tortilla chips or atop grilled chicken, fish, or tofu.