3 large tomatoes
5 garlic cloves, minced
1/2 large red onion
1 small bunch of cilantro
salt to taste
pepper to taste
1 tsp cumin
1 seeded and minced jalepeno (optional)
Dice tomatoes and set aside to drain.
Dice avocados. I cut mine in half, remove the pit and score them in the skin. They scoop out with a spoon easily into chunks. Toss them into a large bowl.
Add lime to the avocados and give them a stir to keep the avocados from oxidizing to brown.
Add minced garlic to the bowl. Dice onions (I like mine almost minced) and add to the bowl.
Now add the drained tomatoes, salt, pepper and cumin. This recipe may require more salt than you would think-be sure to taste along the way.
Stir together and eat. You can let it sit a bit but we never seem to be able to wait.
We use it on burritos, tacos, quesadillas, or with a bag of chips. You can probably think of other dishes to add it to.
Between Naps On the Porch