This is a recipe I learned to make while away on a cruise with friends. One of our excursions was at a port in Mexico, Costa Maya, thus the name, lol. It was a salsa cooking class where we were given all the ingredients to make this and two other types of salsa then we had salsa dancing lessons, such fun. Anyhoots, one of the girls that I was on the excursion with made this last week and took this picture, I just had to add it to the recipe. Thx for the great photo Tammy!!
I recommend wearing rubber gloves when slicing and seeding the Serrano chili because the heat stays on the skin even after washing your hands.
1 avocado, peeled and seed removed
1 small Serrano chili (can use less if you don’t like heat)
1 tablespoon chopped cilantro
1/4 of a white onion
1 small plum tomato, finely diced
1 tablespoon lime juice
Salt to taste
Pepper to taste
Place the onion in a small microwave safe bowl and add a bit of water, microwave on high until the onion has softened.
Meanwhile slice the chili in half and remove and discard the stem and seeds; chop the chili pepper.
Place the softened onion, chopped pepper, pinch of salt and cilantro in a mortar and crush with the pestle until you have a paste.
Pour into a bowl; set aside.
Mash the avocado with a fork and place in the bowl with the onion and chili paste; add remaining ingredients and stir until well blended.Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.