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Avocado Salsa Recipe

In Phoenix, Arizona, Jamie Jeffers combines tomatoes, onion and jalapeno with cilantro and avocado for a chunky salsa that is great with crunchy tortilla chips. TIP: "Sometimes I use a few fresh green chilies instead of the jalapeno pepper, and scoop the mixture over a green salad for a healthy and zesty dressing," Jamie says.

This recipe is:

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Avocado Salsa Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

20 20

Ingredients

3/4 pound plum tomatoes, cut into wedges
1 small onion, cut into wedges
1/4 cup lightly packed fresh cilantro leaves
1 jalapeno pepper, seeded
1/2 teaspoon minced garlic
1/2 teaspoon salt
1 large ripe avocado, peeled and diced
Tortilla chips

Directions

In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not overprocess); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers. Yield: about 2-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Avocado Salsa in Quick Cooking July/August 2005, p15