Salsa with avocado

Yesterday I was in the produce department of Safeway, hoping for a dinner inspiration. Laura’s friends had left us with a big container of pita bread from their take-out order and Paul was at home making hummus. 

I picked up a container of mixed guacamole and salsa.  It looked good.  Then I looked at the price.  Whoa.  Not so good.

I read the ingredients and thought to myself:  How hard could it be?

I bought some nice ripe tomatoes, green onions, surprisingly leafy fresh cilantro, an outrageously expensive green pepper and perfectly ripe avocado.

Back home, I ran the cilantro through a food processor, and stirred in some chopped garlic, tomato, green pepper, onion and garlic.  And a shake or so of cumin.  (I don’t like my salsa spicy.  I love the mixture of the flavours and textures without the spice - so no heat added.  But you could.)
  
I took my immersion blender to the whole mixture - so it was a bit more chopped but not processed to smithereens.

Then I hand-mixed the chopped avocado in.
Heaven. on. a. chip.

And the chips I currently love are the Tostitos multigrain.  

(June L. brought them to a potluck and I’ve been smitten ever since.)

So. Paul’s sun-dried tomato humus with pita.  Multigrain chips with hand made salsa.



And a yummy bottle of Paul’s syrah. Life is good.