This recipe has never failed to hit the spot - it's very simple and very easy to like and all my friends love it. It is somewhat of a mix between salsa and guacamole. I love both salsita and guac, but salsas have always looked a little watery for my taste and guacamole - a tad heavy and sometimes even a bit bland.
You will need:
* 2 large ripe avocados
* 3 large ripe (but not soft) tomatoes - pick nice, tasty and sweet ones, preferably in season.
* a handful of fresh coriander (a.k.a. cilantro)
* ground cumin - I like freshly ground with my mortar and pestle (my absolute favorite kitchen "appliance".
* the green part of 2 scallions finely chopped (a fancy name for spring onions)
* 3 medium sized cloves of garlic grated on the finest grater (or even better - smashed with the pestle and mortar).
* a generous pinch of dried Mexican Oregano - at least here in California, the most freely available herb in stores.
* a pinch of hot pepper of your choice - a good one to use is the one that usually comes with pizza in those little packets.
* 1 medium sized lime or a half of a large lemon
* salt (kosher or sea salt) and pepper (freshly ground) to taste
Method:
In a large bowl zest your lime. Add the skinned and chopped avocado, squeeze the lime juice on it and mix to cover the avo. This keeps it nice and green and prevents it from oxidizing.
Add your spices - the chopped coriander (cilantro), scallions, cumin, garlic, hot pepper and oregano.
Now slice your tomatoes with a very sharp knife into little cubes, approximately half by half centimeter in size. Discard any tomato juice by just tilting your chopping board over the sink. Add the tomatoes to the avo mix, season with the salt and pepper and you're in business. Now open a pack of nice corn tortilla chips, pop a Corona light and enjoy eternal bliss!
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