CAFE TERRA COTTA AVOCADO SALSA

"I call this a salsa rather than a guacamole because it is left chunky and uses less chile than I would for guacamole. It is a good garnish for many dishes such as grilled steak, fish, and meat loaf either in addition to the sauces or in their place."

3 ripe avocados, peeled and pitted, cut into small chunks
2 ripe tomatoes, seeded and chopped
1 small red onion, chopped
1/2 jalapeno or 1 Serrano chile, finely chopped
1/2 cup coarsely chopped fresh cilantro
1 teaspoon minced garlic
1/4 cup to 1/2 cup fresh lime juice
salt and pepper (to taste)

Combine all the ingredients, mix thoroughly, and set aside in the refrigerator for at least 2 hours for the flavors to combine. Use within 24 hours.

Makes 3 1/2 cups
Adapted from source: Contemporary Southwest: The Cafe Terra Cotta Cookbook by Donna Nordin and William McKellar