June 20, 2013

Some Avocado Love and Recipe for Cherry Tomato and Avocado Relish

Oh avocado, how I love you.  In dips, spreads, and salsas.  Smashed, mashed and sliced on toast.  In rich chocolate puddings and cakes (and more on those to come).

But sometimes I want avocado to taste like avocado.  I want to enjoy its creamy flavour without too much seasoning.  As much as I love cilantro and cumin, sometimes they overpower avocado's mild freshness.  And as much as I love guacamole that is silky and smooth, fluffy and light, sometimes I enjoy biting into a perfectly ripe avocado's firm yet soft textured flesh.

So here I keep it simple. Serve it on toast, tortilla chips, or eat it au naturel. Light and fresh, with mild ingredients (tomato, lime, sea salt) that bring out all of the goodness that is avocado without overpowering its mild disposition. 

Cherry Tomato and Avocado Relish
Makes approx 1.5 cups

1 large or 2 small avocados
1/4 yellow onion, minced fine
2 garlic cloves, minced fine
5-6 cherry tomatoes, seeds removed and diced fine
juice of 1 lime
1 tsp olive oil
1/2 tsp sea salt
2 dashes of hot sauce (I use Valentina's)
1/2 tsp white wine vinegar
pepper to taste

Cut avocado(s) in half lenghwise by cutting through to the pit in a circle and twisting. Remove the pit with a spoon or a knife, then scoop out the flesh, intact, onto a cutting board.  Cut into 1/4 inch dice and transfer to a bowl.  Add remaining ingredients and mash lightly with a potato masher or the back of a fork.  You don't want to over-mash the avocado; make sure there are still plenty of chunks.

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