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Tomato & Avocado Salsa

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1 lb. beefsteak tomatoes, quartered and seeded
2 serrano chilies, thinly sliced
½ C. green onions, thinly sliced
½ C. white vinegar
2 ½ Tbsp. packed brown sugar
2 Tbsp. Mansmith’s Crusting Rub
1 Tbsp. Mansmith’s Dry Fire
1 Tbsp. fresh ginger, minced
½ C. olive oil
2 firm-ripe avocados, cut in 3/4'” chunks
 

In a bowl, combine tomatoes, chilies and onions. Set aside. In a medium saucepan, bring vinegar to a boil. Add sugar and cook, stirring for one minute until dissolved. Add Crusting Rub to hot liquid. In another medium saucepan, heat oil over medium high heat until rippling. Add ginger and Dry Fire, stirring for one minute. Remove from heat, stir in vinegar mixture and pour over tomato mixture. Let salsa cool. Cover and refrigerate for at least 1 hour. One hour before serving, add avocados to salsa and bring to room temperature. This is especially good with barbecued chicken.