Adapted from: Chef Priscila Satkoff, Salpicon!, Chicago. Yield: about 3 cups. 2 fully ripened Mexican avocados 1 cup diced plum tomatoes 1 medium onion, chopped (about 1 /2 cup) 1 /2 cup chopped cilantro 1 Tbsp. finely chopped serrano or jalapeño chile 1 Tbsp. extra virgin olive oil 1 Tbsp. lime juice Halve, pit and peel avocados; dice. In a large bowl, combine tomatoes, onion, cilantro, chiles, olive oil and lime juice. Stir in avocados. Season with salt to taste. Cover ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.