Recipe Repertoire: Smoky Red Chili and Avocado Salsa

AvocadoHandFor Cinco de Mayo (or anytime, really), make this delightful smoky and scented salsa.

The addition of diced avocado and lime juice is an incredible finish for your veggie tacos or for dipping with baked tortilla chips.

Makes about 4  cups.

4 cups chopped tomatoes
1 onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tbsp ancho chile powder
1 tsp chipotle powder
1 tsp ground cumin
1 bay leaf, dried or fresh
Half stick of cinnamon
1 cup water
Freshly ground pepper
1 avocado, peeled and diced
The juice of half a lime

Steam-saute onions on a hot pan until lightly brown, adding water by the tablespoon as needed to avoid sticking, about 5 minutes.  Add garlic and spices and cook for another minute or so adding water to the pan if needed again.  Add chopped tomatoes and water and bring to a simmer.  Cook for about 25 minutes, uncovered, and mixing from time to time.  Allow salsa to cool down to room temperature. Remove bay leaf and stick of cinnamon and add diced avocado and lime juice, stir and serve with veggie tacos.

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