Every time I use avocados in the kitchen, I am reminded of a funny story involving my niece, who was 7 years old at the time.
We had just moved to Mexico and were living with my in-laws. My niece spent most Saturdays at my suegra's house playing with my two kiddies, Hope and Nick.
One particular Saturday, my suegra was busy preparing lunch. I, being the awesome nuera (daughter-in-law) that I am, asked my mother-in-law what I could do to help. She immediately put me to work slicing avocados that she would use as a garnish.
I quickly sliced the avocados and arranged them nicely on a platter. Then we all sat down and enjoyed the delicious meal my suegra prepared.
Everyone except my niece.
She looked rather forlorn as she sat at the table, pushing her food around her plate with her fork.
My suegra asked her "Mija, you love avocados. Why aren't you eating?" She lifted her gaze to me, then turned to my suegra and said...
"My tia sliced the avocados the wrong way!"
Silly me, I had sliced them lengthwise, and not the "other way", like my suegra. Oops!
Just goes to show you that there's more than one way to slice an avocado!
Chunky Avocado Salsa
- 3 avocados
- 2 roma tomatoes, finely chopped
- 1/4 medium onion, finely chopped
- 1 to 2 serrano chilies, seeded and chopped
- 1 tablespoon chopped cilantro
- 1 lime
Slice avocados in half lengthwise around the pit. To remove the hueso, carefully whack the pit with your knife, so that the blade sticks into the pit. ("Carefully whack?" I ♥ a good oxymoron!) Turn slightly to release the pit.
Scoop out the avocado flesh using a spoon.
Chop the avocado into bite-size pieces.
Toss the avocado into a bowl with the chopped tomato, onion, cilantro and serrano chilies. Season with salt and fresh lime juice.