Spicy Avocado and Grape Tomato Salad/Salsa

londongavchick's Note:

An addictive yet healthy dish great for BBQs and picnics. You can use it as a dip -- I can eat it with a spoon by itself. You can add a cup or two of frozen corn too if it's a large crowd (more volume without so many avocados) or if you want to tone down the spice.

• Total Time: 1 hrs 35 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 8

• 2 avocados , cubed
• 2 pints grape tomatoes , halved
• 1 red bell pepper , chopped finely
• 1 chipotle chile in adobo
• ½ cup chopped cilantro
• ½ red onion , sliced thinly
• 2 garlic cloves
• 2 limes, juice of
• 1 teaspoon lime zest
• 1 tablespoon honey or 1 tablespoon agave nectar
• ½ teaspoon cumin
• red wine vinegar , splash of (optional)
• Worcestershire sauce , spash of (optional)
• cayenne pepper (optional)
• salt and pepper

Directions:

1. In a large mixing bowl, combine chopped tomatoes, bell pepper, onion, cilantro and lime zest.
2. In a blender or food processer, combine chipotle in adobo, garlic, juice of one lime, agave, cumin, vinegar, Worcestershire, cayenne and salt. Pour liquid over veggies and season with salt and pepper to taste. Cover and chill for an hour.
3. Dice avocados, toss with lime juice from second lime and gently stir into chilled mixture. Add additional cayenne for heat and salt and pepper to taste. Avocados brown a bit after a day but the flavors continue to develop the longer it marinates.

Reviews

[Boo Chef in West Texas]

This was really good. I halved the recipe (only had 1 avocado) Thanks for posting. Made for Spring PAC 2010