By Kelly Elkins
This refreshing salsa is perfect for any of your summertime gatherings. I followed the recipe exactly except I left off the cilantro because my husband isn’t a big fan of it but I wish I would have added it for extra flavor. Other than that, the salsa turned out perfectly!
If you are serving the sala with tortilla chips, make sure to cut the avocado into smaller pieces to make it easier to scoop up. Also, I think a little bit of lime juice would give the salsa a little extra zest. Enjoy!
Florida Avocado Salsa (Capture the Coast, page 44)
2 large Florida avocados, pitted and chopped
3 small tomatoes, chopped
½ purple onion, chopped
4 ounces crumbled blue cheese or feta cheese
Dash of hot pepper sauce
2 tablespoons red wine vinegar
¼ cup chopped cilantro (optional)
Combine the avocados, tomatoes and onion in a bowl and toss well. Add the cheese, hot sauce and vinegar and toss gently. Stir in the cilantro. Serve with tortilla chips. Yield: 8 servings