INGREDIENTS:

4-6 Roma tomatoes, chopped
1-2 garlic cloves, minced
1   medium or large onion, any variety, chopped
2-3 avacados, chopped by hand only
1/4 - 1/2 cup fresh cilantro, chopped fine
juice from from 1 - 2 limes, freshly squeezed, preferably
salt, pepper and or other spices to taste


MARK'S TIPS:

This is a very flexible recipe; you can add or delete,
increase or decrease ingredients as you like.

Also, you can make it as chunky or as smooth as you'd
like by putting the ingredients into a food processor,
but I would leave out the avacodos for obvious reasons.
If you do that, though, pulse the ingredients very
briefly or you will wind up with soup.  One of the
hand-crank manual food choppers works best for this
task - all ingredients except for the avacodos, that is.

If using avacados and if possible, prepare this earlier 
on the same day you plan to serve it (and keep it 
refrigerated) as the avacados tend to brown as time 
passes.  They may look bad, but they are okay for a 
couple of days - just keep stirring it up from 
time-to-time.


Mark McGinness
Rev 20150721