Here’s a delicious relish, or salsa, recipe that is fast to prepare and delicious to eat. Serve it as an appetizer with tortilla chips, crackers, or pieces of toast or pita. I served it as a relish with steak, and it was great. You can make it hot or mild depending on how much chile pepper you add and how much Tabasco you use.
For the chile peppers, you can either used chopped canned jalapeños, chopped jalapeño nacho rings, or fresh minced Serrano chiles.
This recipe makes about a soup bowl full quantity, so scale it up if you need to.
One ripe Hass (preferably) avocado, diced
1 tomato, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon jalapeño pepper, diced
a few shakes of the Tabasco bottle
2 tablespoons chopped cilantro
2 tablespoons olive oil
salt and pepper
If you need to, refer to the guacamole page to see how to dice the avocado. Also dice the onion and other ingredients, mix, and let sit for a while for the flavors to meld. Taste and adjust the seasonings. Remember, you can always add more of something, but you can’t take it back out. So if it’s so hot you can’t stand it, go get another avocado and tomato and add to what you’ve already got.
A possible interesting addition to this relish (or salsa) is black beans. You may also think of other possibilities. Go ahead, try ’em.