Cut the avocado and remove the pit. How you prepare the avocado is up to you. If you want a more salsa like dish, cut it in cubes/chunks. Mashing the avocado will make for a more guac-like consistency which is perfectly fine as well. I like to cube it and then mix it all a bit more aggressively at the end to get a 1/2 salsa 1/2 guac consistency.
NOTE: The original recipe does not call for Jalapeño but I like a bit of heat.
- 1 tomato
- ¼ cup red onion
- ½ jalapeño
Cut the tomato, red onion, and the OPTIONAL jalapeño and add to a separate bowl with a small amount of salt. This will draw out some excess water which you will strain/pour out prior to adding to the avocado, preventing the salsa from being overly soupy. Let it sit while preparing the other ingredients.
- 1 tbsp parsley
- ½ tsp oregano
- 1 clove garlic (grated)
- garlic press (optional)
Prepare your herbs and mince or chop the garlic clove while the tomato and onion rests (I use a garlic press so it is finely chopped and saves time)
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
Strain or pour out the excess water from the tomato and onion bowl and add in the herbs, garlic, pepper, olive oil, and red wine vinegar. Stir until mixed.
Add the mixed ingredients and feta cheese to the avocado bowl and mix, mash, or mush to your desired consistency. Add additional salt pepper and lime (optional) to taste.
Serve with your preferred tortilla chips and enjoy!