This is the salsa you want to make with Ky’s chipotle chicken, beans and rice. It has a nice variety of veggies and greens so that you can use it to round out the meal – I skipped a side veggie altogether and I didn’t feel like I was short on veg.
This recipe is really meant to accompany Ky’s rice dish, but you could easily turn it into a dipping salsa by increasing the amount of avocado (about 4 total) and reducing the amount of all the other veggies (keep the lime juice and seasonings the same).
1 1/2 avocados, cubed
1 red or orange pepper, finely chopped
1/4 red onion, finely chopped
8-10 grape tomatoes, quartered
4 garlic cloves, minced
1/2 green chili, minced
1/2 bunch fresh cilantro, roughly chopped
1 – 2 limes, juiced
1/2 t ground cumin
course salt and fresh ground pepper to taste
Throw the avocado through cilantro into a medium bowl, then squeeze in the juice of 1 lime and toss. Add the cumin, salt and pepper, then taste. Add more lime juice and seasoning as needed. If your limes are on the dry side, you might need 2 whole limes. I usually go to town with the salt and pepper, so don’t be shy, but taste and add more as you go so that you don’t over-salt. You can reduce the amount of chili to keep things mild, but I find that even the tiniest bit really adds to the flavour.