Avovado Relish From The Mesa Grill

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1 Ripe Avocado, peeled,

- pitted and diced 1 tb Red Onion, diced

1 tb Jalapeno, seeded & minced

1 tb Lime Juice, fresh

1 tb Chilantro, chopped

Salt and Pepper to taste In a non-corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd

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