08/12/2011

how to make avocado salsa

We made this wonderful Delia recipe on Sunday for lunch with our family.  It went with Nigella's Mexican lasagne (Delia and Nigella together for Sunday lunch..cor!), which itself is utterly divine but together with this salsa it really becomes WOW.

This is a lovely dish, it is so zingy and tasty and full of flavour, we will surely be making it again and again (mainly because we eat Nigella's Mexican lasagne again and again), give it a try, go on, its dead easy.



Now Delia's recipe says it serves four but we are a greedy lot so we doubled up some of the ingredients and this is what we used.


4 fairly large tomatoes
2 avocados
1 red onion
2 limes
salt and pepper
teeny tiny bit of coriander (or loads if you like it but we're not that keen)
optional - tabasco sauce

All you do is cover the tomatoes in boiling water for a few minutes so that you can skin them (I always make a tiny slit in the tomato once it's submerged and this seems to make the skin peel away all by itself).  Then skin, chop in quarters, remove the seeds and roughly chop.

Chop the avocados into smallish pieces and add to the chopped tomatoes.

Finely chop a red onion, we used almost a whole one as it was a whopper - add this to the mix.

Give it a mix up and season well.  Add the lime juice and mix it up again.  Add your coriander (if you like it) and tabasco (if you think you need it) and cover with clingfilm.

Pop it in the fridge and leave to stew for a good couple of hours to really get the flavours going.

Ta da! It's like you're a professional chef and everything (well this is how it makes me feel anyway)!





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