Avocado Salsa

Okay let's face it... most kids (and by 'kids', I mean anyone under the age of 25) are more into grazing and grabbing a bite, than they are to slaving over a hot stove to create a masterpiece of a 6 course meal. Much like I do every night. For my beloved family. ... riiiiight... So while I will be adding plenty of easy and quick main course recipes, let's just get real and give 'em what they want. This salsa is easy, and just involves some chopping. If you have friends over - hand them each a knife, an ingredient, and put them to work! Learn to involve your friends in the kitchen. It makes for some great social time! So if, when you're much older and the only one in the kitchen slaving away while everyone else is enjoying the fun and frivolity elsewhere, DON'T SAY I DIDN'T WARN YOU. And one word - POTLUCK. Potluck dinners (where each person brings a prepared dish to contribute to the table) are your friend when just starting out. I'll be posting lots of great potluck-friendly dishes too.

Avocado Salsa:

4 ripe tomatoes, remove inner seeds and chop into small piece

3 ripe avocadoes (they're ripe when you gently push into the stem end and it's a bit soft), chiopped fine

1/4 cup finely chopped purple onion (you can use a yellow or white onion if you prefer)

1/2 cup finely chopped feta cheese

2 cloves garlic, skins removed and finely chopped

handful of chopped cilantro

1 lime - juice squeezed out (you can also use a few squirts of bottled lime juice - keeps avocado from turning brown)

1/2 teaspoon Kosher salt (regular salt is fine. Kosher just has a flakier texture and tends to stick to the food better and distribute more evenly. It also has about 25% less sodium in it than regular salt)

Mix everything in a bowl and serve with tortilla chips. This is also good with an added splash of Balsamic vinegar - tho it will turn the salsa a bit darker. Chopped, pitted black olives is also a nice addition. Some finely chopped cabbage will add a nice crunch. Learn to use your imagination! Cooking is NOT a perfect science. The more you experiment and make recipes your own, the more you'll learn to love cooking!

If there are any leftovers, when covering with plastic wrap, push plastic down to cover the top of salsa like a skin. That helps keep the avocado from discoloring.