© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: "The Food Chronicles - The best recipes of 30 years: 1966 - 1996, Houston Chronicle", edited by Ann Criswell
Created by Les Whitlock, manager of the Texas Citrus Commission in the 80's.
3 Cups Chopped sweet Texas onions (1015's)
3 Cups Diced firm pink tomatoes, Slightly under-ripe
2 avocados, diced, optional
1 Teaspoon TO 2 Teaspoon finely Chopped serrano or jalapeño pepper
3 Tablespoons Finely chopped cilantro
Juice of 2 limes
Salt and freshly ground
Black pepper To taste
Pinch Of garlic salt
In a large glass bowl, combine onion, tomatoes, avocado, serrano or jalapeño peppers, cilantro, lime juice, salt, black pepper and garlic salt. Mix well. Refrigerate.
It's important to use sweet onions, such as the Texas 1015, and slightly under-ripe tomatoes. Do not chop veggies too finely and do not overmix. If using a food processor, don't overprocess the veggies. Serving suggestions: tortilla chips, fajitas, Mexican-style egg dishes, or any other salsa-appropriate dishes.