My Personal Journey to a Better Life

Real Health in a Real World



Time to Cook!

There are tons of recipes available for gluten free or Paleo chips so if you want to use this salsa in the more traditional sense, try some out and see what you like.  I actually have a favorite that I will post soon, but in the meantime, try this out on top of your favorite grilled meat and let me know on Facebook what you think!  Happy Fooding!

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Once you've mixed the above ingredients, it is time for the avocado.  The best way I have found to make nice even pieces with little mess, is to halve the avocado lengthwise.  Separate the two halves then drop the knife blade into the seed half, give a small twist, and the seed should pop right out.  With the flesh still in the shell, use a knife to create almost a checkerboard in the shell - make vertical and horizontal slices in your preferred size.  Then use a spoon to scrape the pieces from the shell into the mixing bowl.  

1 cup chopped Red Onion

1 1/2 cup diced tomato

1 large diced Haas Avocado (approx 1 cup)

1 medium to large Jalapeno

1 Lime

1 tsp Sea Salt

2 tsp Black Pepper

Optional Ingredients

2 Minced/Pressed Garlic Cloves

1/4 cup chopped Cilantro

1/4 cup chopped Parsley

1/4 cup chopped Chives

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Gently fold the avocado into the other ingredients until thoroughly mixed.  At this point you should take a taste of the salsa to see if it needs more salt or other herbs or spices.  Adjust as needed and then serve and enjoy!

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Charlotte, NC  United States

Next step is to dice the tomatoes.  We want to avoid the watery/seedy part of the tomato.  I prefer Heirloom tomatoes as they have the most flesh.  Standard tomatoes you may only end up using the rind part as they are much too pulpy.  I slice the tomato, then hold it over the sink, and push the watery/seedy part out with my fingers, keeping the flesh to be diced. Add tomatoes in to the mixing bowl when done.

Add Salsa to the list of foods I wouldn’t even try as a child.  Tomatoes, Onions, avocados; all gross.  Luckily my taste buds have matured and I was willing to give it a shot a couple years ago.  I’m still not a huge fan of the watered down restaurant salsa, or that glop that comes in jar in the chip aisle of the grocery store, but I absolutely love this simple recipe for homemade salsa and It’s a staple in the summertime around my house.

The beauty of this is that it isn’t just for dipping chips.  I use it to top grilled chicken or pork, or even eat it by the spoonful.  The cool creamy yet crunchy texture, with the heat from a jalapeno seems to compliment a hot off the grill juicy piece of meat.  

We want to add the avocado in last as the stirring and the moisture from the other ingredients can cause it to break down.  So give the ingredients a nice stir at this point to evenly distribute all the components.

Avocado Salsa

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Cutting board & knife

Measuring Cup

Measuring Spoon (Tsp)

Mini Food Processor (optional)

Garlic Press (for optional ingredients)


Next you want to add in a minced/processed jalapeno.  I like to cut the jalapeno into manageable pieces and place in a mini-food processor with a dash of olive oil.  This turns the jalapeno into almost a paste and allows the heat to distribute more evenly throughout the salsa.  It is purely personal choice how you want to cut or dice the jalapeno, or leave it out all together if you're not a fan on the heat.

Add your salt and pepper as well at this point, and squeeze the juice from 1 lime into the bowl.  The lime will provide some tartness, as well as acting as a minor preservative, delaying the browning of the avocado.

Let's put those knife skills to the test!  Essentially we are just chopping, dicing and mixing so this is a fairly quick and simple process.  

Begin with the Onion.  Halve the Onion lengthwise, peel back the outer layer or two if rally thin or wilted.  Make several cuts lengthwise, and then make several cuts along the width to make little diced pieces.  They should be roughly 1/4 inch or so, or as small or large as you prefer.  Place chopped onion pieces in mixing bowl.

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And that's it!  As you can see it is a very simple process with only a few ingredients.  You can jazz it up with whatever herbs, spices or other ingredients you prefer, and really have fun with it.  Try it over blackened pork chops or grilled chicken breast; it really compliments the meat.  Hope you enjoy it!

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What You'll Need

Refrigerate unused portions in air-tight containers.  It should last for 2-4 days depending on conditions.  Keep in mind the tomato and avocado will break down and you will get a watery substance in the bottom of the bowl.  Either stir before eating or drain the water out over a sink.  

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Next, add the jalapeno into the mixing bowl with the chopped onions and tomatoes.  Now is a good time to add in any optional ingredients such as minced garlic or chopped herbs.