Avocado Salsa - DELICIOUS!!

I found this amazing recipe! It was originally just to put in arepas (a corn flour pancake you stuff with the filling of your choice that Robert had a lot on his mission in Venezuela). But we eat it with bite size tortilla chips and it has quickly become a favorite food at the Smith house. We have tried it on a couple of friends and they loved it instantly. Give it a try!

Avocado Salsa

2 cups - Finely Chopped Onion (I only did 1/3 or an onion)
3/4 Cup - Chopped red bell pepper (I did 1/2 large pepper)
3 Tbls. - Finely chopped seeded jalapeno pepper
3 Tbls. - Extra Virgin Olive Oil
3 Tbls. - White Wine Vinegar
1 tsp. - Dijon Mustard
3/4 tsp. - Sea Salt
1/4 tsp. - Freshly Ground Black Pepper
1 large - Garlic Clove, minced
1 1/2 cups - Chopped peeled avocado (about 2)
1 1/2 cups - Chopped Plum (Roma) Tomatoes
2 Tbls. - Chopped Fresh Cilantro
1/4 tsp. - Hot Pepper Sauce

Combine first 9 ingredients in a large bowl; toss mixture gently. Cover and refrigerate for 3 hours. Stir in Avocado and remaining ingredients just before serving.

I just combined it all, refrigerated for 1 hour and ate it up! It is so delicious! Avocados are cheap and ripe right now too! If you try it let me know what you think!