Yield: 1 servings
|2 tablespoons||Veg. oil|
|2 tablespoons||Lemon juice|
|1 tablespoon||Red wine vinegar|
|1 teaspoon||Pepper, freshly milled|
|1 teaspoon||Cumin ground|
|¾ teaspoon||Salt plus more to taste|
|1||Red onion large|
|3 tablespoons||Cilantro, chopped|
|Lime juice, fresh, to taste|
In a small bowl, combine the oil, lemon juice, vinegar, ground pepper, cumin and ¾ teaspoon salt. Place this marinade in a shallow dish.
Slice the onion into ¼ inch thick slices, add to the marinade, and let sit for an hour. Heat a grill until quite hot. Drain the liquid from the onion and place on the grill, about 3 minutes a side.
Coarsely chop the grilled onion.
Peel, seed, and cut the avocado into ½" dice (do not mash - the object here is to allow the vegetables to keep their identity, bound by the other flavours). Seed and finely chop the chillies; finely chop the garlic, dice the tomato, combine these with the avocado, chopped onion, cilantro and season to taste with salt and lime juice.
Keep at room temperature until ready to serve.
Submitted By MARTHA LEARY On 08-16-95