I made this recipe for Bruce Jones, my friend and the original Director and Producer of ABC15's The Sonoran Grill, my Emmy Award winning outdoor cooking series. I would call Bruce up and say, hey come over for breakfast and I'll make you a ham steak bigger than your head. He loves Mexican food and so I developed this Two-chili Salsa with Avocado. Although I made it to go with Mexican Breakfast, it's great with chips and Margaritas or any Southwestern meal!
1/2
BUNCH Cilantro, chopped fine
Juice
of 1/2 key lime
2
TSP Kosher salt
1
Habanero chile, diced
1
Serrano chile, diced
2
Tomatoes, diced
1
Avocado, peeled, seeded, and cut into 1/2" cubes
1/2
White onion, minced
2
CLOVES Garlic, minced
1.
Gently mix all ingredients and let flavors blend for 2 hours.
No comments:
Post a Comment