Late Summer Salsa

In late summer, tomatoes are at their peak, so I try to incorporate them into just about every meal.  On my sandwiches, in my salads, as a salad, or in this case, made into a delicious salsa.  I used this salsa on fish tacos, but it would be good on just about anything!  Grilled steak, scooped over some crisp greens, or even just with chips.  It’s easy and delicious!

I used a colorful combination of grape, pear, and cherry tomatoes because I like their shape and they are easy to work with.  Store tomatoes on your countertop at room temperature.  The cold refrigerator can impact their flavor, but if you cannot eat them within a few days, put them in the fridge for longer storage.  I also used an avocado, which adds a creamy texture and rich flavor to the salsa. When choosing an avocado, give it a little squeeze, and if your thumb can make a slight indent, its ripe (or nearly so).  If it’s hard as a rock, choose another one, or else store on your countertop until it softens.

Late Summer Salsa

Makes approximately 2-3 cups

1 pint grape, pear, or cherry tomatoes, cut in half or quarters

1 ripe avocado, diced

1/4 cup minced red onion

1 lime, juiced

olive oil (about 1 tablespoon)

salt & pepper to taste

Mix all ingredients in a bowl and serve as a dip, or over any grilled meat or fish.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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