Avocado Salsa

Summertime is a great time for a fly-by-the-seat-of-your-pants cook like me. I honestly feel less stressed if someone just hands me a bunch of ingredients, and says "Cook something" as opposed to meal planning, making a list, and shopping. My Sweet Husband does most of the bulk grocery shopping, and I fill in with the produce. There are items that must be in the house all the time, like lemons, onions, garlic, lettuce for salads, almond milk, butter, some type of cheese, and all sorts of baking ingredients. Beyond that, I buy what is in season, preferably organic, and on sale. I don't really plan my meals until I get to the store and see what's on sale. Usually, whatever is in season is on sale. Right now (mid-July) you can get blueberries for next to nothing, Soon, corn will be 10 for a dollar. Yesterday's shopping trip gave me a bounty of tomatoes, grape and on the vine, and small hot peppers. Avocados are still well under a dollar each. This meant I would be whipping up a batch of Avocado Salsa. As the name suggest, it is somewhere in between salsa and guacamole. It comes together very quickly, with little more than chopping, and is made of very common ingredients. The taste is greater than the sum of its parts.

Avocado Salsa
2 large ripe tomatoes
2 large ripe avocados
1clove garlic minced or pressed
1 small onion finely chopped
1jalapeno or serrano pepper, chopped, seeds removed for less heat
juice of 1/2-1 lime, depending on juiciness, (approx 2 Tablespoons)
Salt to taste
Combine all ingredients in a bowl. Taste for seasoning. That's it. The tomatoes break down a little, creating a saucy, creamy, chunky dip. The flavors are clean and the texture is unexpected. This is delicious with the addition of either some finely chopped cilantro, (1 Tablespoon) or 1/4 teaspoon cumin. Pick one, as they fight with each other.