Avocado Salsa - Recipe

     I enjoy avocados so many ways.  This time it is in a recipe for avocado salsa.  The jalapeño pepper can be added sparingly if you want to control the amount of heat in the salsa.  It has beautiful red heirloom tomatoes, but you can use roma tomatoes instead if you like.  Tomatillos have a bright acidic flavor.  Onion flavor is provided by the scallion, and I used dried cilantro from Full Moon Farm, my organic source from the farmer's market.  This time of year I add the garlic scape (optional), because it has a lovely mild garlic flavor.  It is the flower of the garlic plant, which is removed to allow the plant to concentrate on developing the bulb.

Avocado Salsa

(Makes 2 cups)

1 Avocado peeled and cubed
1/2 - 1 Jalapeño Pepper finely diced, seeds discarded
3 small Red Heirloom Tomatoes diced (1 cup)
12 Tomatillos, husks removed and diced
1 Scallion (both green and white parts) diced
1 tsp. Dried Cilantro
1 Garlic Clove diced
1 Garlic Scape (optional)
Salt to Taste

Starting with 1/2 jalepeno pepper, gently stir all ingredients in a mixing bowl.  Taste and adjust salt then add more jalapeño pepper if a spicier salsa is desired.

Some of the salsa ingredients.  Clockwise from the left:  Cilantro, heirloom tomatoes, scallion, garlic scape, jalapeño pepper, garlic clove, tomatillos.

A Tomatillo.

Avocado Salsa as a topping for Avocado Waffles.

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