Envy Green for a Reason
Avocados are so darn good and for a reason. Almost sinfully good. Almost too good.
I remember many times on our trips to Mexico, ordering fresh salsa and most times made fresh right there at our table. The server would mix together fresh tomatoes, onions, peppers, cilantro, avocado, garlic - what ever type of salsa you wanted - and it would always be so darn delicious and wonderfully good, almost sinfully good.
3 Roma tomatoes, seeded and diced
1/2 red onion, diced
2 Serrano chiles, seeded and minced
2 cloves garlic, minced
1/4 chopped Italian flat-leaf parsley
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
4 ounces Gorgonzola cheese, crumbled
1 large avocado, chopped
In a bowl, combine everything but the Gorgonzola and avocado. Let stand at least 1 hour for the flavors to develop. Fold in the Gorgonzola and avocado just before serving.
Note: the avocado turns brown within 1 or 2 hours, so use all of the salsa promptly.
From the cookbook by George Geary - 500 Best Sauces, Salad Dressings, Marinades and More