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Earlier this year I published a great tomato salsa recipe. In fact, that recipe comes very close to being a copycat Chipotle salsa, which is one of my favorites. Fast forward a couple of months to mid-summer. Our garden is all-but-belching tomatoes, peppers and other amazing veg. The other night we tried tweaking our salsa recipe to be more of a pico de gallo that mimics a local Mexican restaurant’s version that we LOVE.
I’m pleased to share the absolutely scrumptious results with you. For this variation, we swapped out the red onions for yellow and added a small jalapeno pepper. I am not a fan of spicy food so we removed the seeds from the pepper which cut the heat factor by a lot. We also added a nice soft avocado to the mix and the final product was simply fantastic.
See it in action in this video:
To make a very decent sized (read: enough to share) portion of this salsa, you will need:
- 3 Cups diced tomatoes
- 3 Cups diced yellow onion
- 1.5 Cups fresh chopped cilantro
- 1 diced avocado
- 1 tsp salt
- Juice from 1 lime
- 1 tbsp minced garlic
- 1 small jalapeno pepper (diced and de-seeded)
How to make:
- Mix ingredients.
- Refrigerate until you’re ready to serve.
- Serve with chips!
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