Yield: 6 Servings
|2 larges||Avocados, firm, ripe|
|2 tablespoons||Fresh lemon juice|
|1 medium||Onion, finely chopped (about 1/2 cup)|
|Finely chopped cilantro, leaves of 1-bunch|
|1 cup||Fresh tomato, seed and 1/4" dice|
|4 tablespoons||Chili salsa, or more to taste|
|½ teaspoon||Garlic salt|
Peel and seed avocados. Cut into ¼-inch dice and toss to coat with lemon juice. Add chopped onion, cilantro, tomato, chili salsa (commercial) and garlic salt. Toss all together carefully so as not to bruise avocados.
Store covered in refrigerator until ready to use.
Source: "California Cafe's Presents from The Broadway, The Cuisine of California"; by The Broadway Deparment store (c. 1990's). Reprinted in Cook and Tell 26 Jun 1997 (The Press-Enterprise, Riverside).
Posted by PAT-hanneman, Riverside, CA 6/27/97 Recipe by: The Broadway Department Store, California Posted to Kitmailbox by Kitchen PATh <phannema@...> on Jun 26, 1997