An addictive yet healthy dish great for BBQs and picnics. You can use it as a dip -- I can eat it with a spoon by itself. You can add a cup or two of frozen corn too if it's a large crowd (more volume without so many avocados) or if you want to tone down the spice.

Ingredients

8 serv.

avocados, cubed↗2
grape tomatoes, halved↗2 pints
red bell pepper, chopped finely↗1
chipotle chile in adobo1
chopped cilantro1⁄2 cup
red onion, sliced thinly↗1⁄2
garlic cloves↗2
limes, juice of↗2
lime zest↗1 teaspoon
honey or 1 tablespoon agave nectar↗1 tablespoon
cumin↗1⁄2 teaspoon
red wine vinegar, splash of (optional)↗
Worcestershire sauce, spash of (optional)↗
cayenne pepper (optional)↗
salt and pepper

Step-by-step instructions

1
In a large mixing bowl, combine chopped tomatoes, bell pepper, onion, cilantro and lime zest.
2
In a blender or food processer, combine chipotle in adobo, garlic, juice of one lime, agave, cumin, vinegar, Worcestershire, cayenne and salt. Pour liquid over veggies and season with salt and pepper to taste. Cover and chill for an hour.
3
Dice avocados, toss with lime juice from second lime and gently stir into chilled mixture. Add additional cayenne for heat and salt and pepper to taste. Avocados brown a bit after a day but the flavors continue to develop the longer it marinates.

Source: food.com

Original recipe ↗

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