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Avovado Relish From The Mesa Grill
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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