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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

Keywords: Sauce, condiments, Mexican

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