Now I've started salsa-ing, it seems I can't stop, but what I mean here is not so much a sauce as a pile of spice-puckering cubes. The vinegary heat from the pickled jalepeno peppers is perfect alongside the soft, smooth flesh of the avocado, and the combination sings with the melody of a Mariachi band alongside the bean-pebbled, cheese-rich tortilla bake.
- 2 avocados
- 1 scallion, thinly sliced
- 3 tablespoons chopped green jalepenos from a jar or can
- 1 tablespoon lime juice
- 1/4 cup roughly chopped fresh cilantro
Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.