After a short respite while enjoying our time back home in Montana last week, the blast furnace of summer has running wide open around our camp the past few days.
It is perfect weather for firing up the grill and smoker, icing down a cooler of beer and finding a nice shady spot in the breeze while cooking up your latest masterpiece.
We find ourselves reaching for a cooling salsa these days to serve alongside that sizzling grilled chicken thigh, and after posting last week’s Tomatillo Avocado Salsa (a big hit at Jake and Kaitlyn’s rehearsal dinner party), our good friends out and about have been firing in more great salsa recipes that we’ve seen in years.
This one came in from Becca in Portland, a caterer and wife of a steelhead guide who happened to spend time in Las Cruces years ago.
…Like you guys we’re major avocado fans and find the combination of fresh avocados, the bite of a sharp chile, lime and cilantro irresistible. This is by far the most popular avocado based salsa we serve on our menu and I’ve just mixed a big batch for 80 this morning.
Use the freshest ingredients you can find and scoop the core out of the romas to keep it from being too soupy…
Thanks Becca, we’ll be cranking up a batch this weekend. Cheers.
2 large avocados, pitted, peeled, and chopped
1/4 fresh squeezed lime juice
1 Roma tomato, seeded, diced
3-4 tbsp red onion, small dice (more to taste)
1 tbsp (generous) serrano chile, seeded, minced (more to taste)
1 tbsp cilantro leaves, minced
1-2 tsp salt, to taste
Gently combine all the prepped ingredients in a mixing bowl; drop one of the avocado pits in and cover with plastic wrap if not serving quickly.
Enjoy.
