James Peterson

Tomato and Avocado Salsa

Preparation info

  • Makes

    2 cups

    • Difficulty

      Easy

Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

This cool and spicy salsa is similar to a guacamole, but the vegetables are chopped instead of crushed. You can make this salsa in a food processor, but you’ll get a much nicer effect if you chop the ingredients by hand.

Ingredients

  • 2 dried chipotle chilies or chipotle chilies in adobo sauce, or 3 jalapeño chilies
  • 3 ripe medium

Method

If you’re using dried chipotle chilies, rinse them under cold water to eliminate dust and then soak them in just enough warm water to cover until they’re soft and pliable, about 40 minutes. If you’re using chilies in adobo sauce, rinse off the sauce. Stem, seed, and chop the chilies. You may want to wear gloves—otherwise your fingers will sting.

Cut the stems from the tomatoes and peel