my avacado thing I call salsa for no particluar raisin.
juice of one lime
process til fairly smooth
6 or more scallions
process 4-5 seconds
handfull of cilantro
process til it looks the way you like.
keeps for a few days , I think it is fairly acidic and that would give it keeping qualities,fridged
I've used this all sorts of ways - with papaya and watercress salad , with seared scallops , or cod . even on natchos.
by the way , the avacados don't have to be perfectly ripe ,which I like because I am always irritated at the way an avacado puts a timer in your life as soon as you buy it. I live in BC and they are usually days away from ripe when they are in the store ,if you wait to buy one ripe it would be buggered from people squeezing and pokeing at it. Regards Gage