Santa Fe School of Cooking Chunky Avocado Salsa

Blue corn chips and Chunky Avocado Salsa served up in a Lounge Chip and Dip--a winning recipe for your Super Bowl soiree. (Photo by Lois Ellen Frank)

Chunky Avocado Salsa

3 ripe plum tomatoes, diced
Serrano chiles to taste
Minced garlic, optional
1 medium red onion, diced
1/4 cup chopped fresh cilantro
3 large, ripe avocados
Freshly squeezed lime juice to taste
Kosher salt to taste

Combine the tomatoes, chiles, garlic, onion and cilantro. Set aside.

Cut the avocados in half, running a knife around the pit from stem to blossom end and back again; twist the halves in opposite directions to free the pits and pull the halves apart. Cut each half into large chunks. Add to tomato mixture and stir gently to combine.

Season the salsa with lime juice and salt.

Shop for a Chip and Dip to complete your presentation.

ABOUT THE SANTA FE SCHOOL OF COOKING

Located in beautiful Santa Fe, New Mexico, just steps from the historic Plaza, The Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and market specializing in foods of the southwest. SFSC offers an array of Southwest cooking classes several times a week, year-round. Class descriptions vary with added specialty classes--such as The Insiders' Culinary Adventure!, Restaurant Walking Tour!, and Fine Dining Santa Fe Style--seasonal cooking classes, and classes for the whole family. Menus include traditional New Mexican, Native American, Mexican, Spanish, vegetarian, and contemporary Southwestern cuisine. Classes, taught by some of the best chefs in Santa Fe, are not only entertaining and educational, but delicious, too.

Founder Susan Curtis and her daughter Nicole Curtis Ammerman are the authors of two Santa Fe School of Cooking cookbooks. The latest, Santa Fe School of Cooking--Flavors of the Southwest, the pair share dozens of new recipes, techniques, traditions and flavors from one of America's culinary hotspots. Fresh ingredients, local foods and products, Native American, Mexican, and Spanish flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. Mouth-watering photographs by Eric Swanson add to the appeal of this book. Cookbooks, New Mexico foods, and gift baskets, the school's class schedule, and much more can be found on their website: www.santafeschoolofcooking.com

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