Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfectly suited as an appetizer or an accompaniment to a fine dinner. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers, all the while cooled and tempered by the chunks of refreshing avocado. It's a snap to whip up too, and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Note: Chipotles are very hot, so be sparing with them if you are sensitive to heat. This recipe calls for one avocado, but last time I made it I used two. Adjust to suit your preferences.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner
Cuisine: Mexican
Published on March 12, 2015

Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles

Preparation: 30 to 40 minutes

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Ingredients:

1 to 2 dried chipotle chilies
1-inch piece ginger, grated or finely chopped
1 large shallot, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh cilantro, finely chopped
juice from 1 lime (2 tablespoons)
1/2 teaspoon ground cumin
dash of paprika
1 tablespoon olive oil
2 teaspoons white wine vinegar
a few pinches of sea salt
1 pint (2 cups) cherry tomatoes, halved or quartered
1 avocado, pitted and chopped

Instructions:

Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop.
In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado.

Makes about 3 cups