Ah, the avocado. It's such a beautiful fruit but, sadly, it is hardly ever enjoyed in its entirety. Don't get me wrong, I love guacamole, love it! But sometimes...mashing avocados just seems cruel. Save the avocados! I would enjoy this dish with a rosé, perhaps a Tempranillo- or Mourvèdre-based one. 2 ripe avocados
1 large tomato
1 clove of garlic
1 serrano pepper
1 lime, juiced
Salt and pepper
1. Dice the tomato. Slice off the bottom of the fruit so that it sits flat on the cutting board. Using a bread knife, slice off C-shapped "petals." Cut the petals and the bottom slice into small cubes. The remaining tomato ball can be used when making broth but keep in mind, it won't last in the refrigerator for very long.
2. Peel and finely dice the shallot. My fridge is always filled with halved and quartered onions. As you can see by the photos, I used a white one as to not waste it. The photo below is a stock shot from a previous recipe. Shhh...don't tell.
3. Mince both the serrano pepper and the clove of garlic.
4. Wash and dry a small handful of cilantro. Using a butcher knife, peel off cilantro leaves and finely chop them. Heck, chop up a mint leaf also. Let's use that too.
5. Mix all ingredients in a small mixing bowl along with the lime juice. Salt and pepper to taste. If you aren't familiar with serranos then I suggest you slowly add the pepper to the mix. I like my salsa hot and a whole serrano is gonna have some kick, like, Chuck Norris-style kick.
6. Slice and pit the two avocados. Get instructions for how to do so here.
7. This is optional, but if you want to add some smokey flavor to the avocado, throw the halves on the grill for about five minutes.
8. Fill the pitted avocados with salsa and serve. How beautiful is this dish?
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