Mix the SALSA SALAD SEASONING and CUMIN in water. Let stand five minutes. Whisk
with lime juice and corn oil. Start with the lower amount of seasoning, you can
add more after the salad is made if it isn't strong enough for your taste.
Core the tomatoes and dice into bite-sized pieces. If you care to, the skins can
easily be removed by plunging the tomatoes briefly into boiling water and then
rinsing - the skins will peel off with no trouble. We like the juice and seeds,
but discard about half so the dip isn't too thin. Core and mince the red onion
- leaving the pieces big enough to be eaten around by those who aren't fond of onion.
In a large serving bowl, toss the onions and tomatoes with the dressing, stirring
well. Then add the avocados and toss very gently to coat without mussing up the
pieces. The best way to cut avocados is to run the knife into the avocado until
it hits the pit, all the way around, then twist the avocado open. Use a spoon to
slide the skin right off, and pop out the pit. Then cut into bite-sized pieces.
Once the avocado has been added, use a tortilla chip to taste the dip. Some chips
are saltier than others, so you may need to add more salt to the dip if the chips
don't have enough. Also, more SALSA SALAD SEASONING can be sprinkled in. Cover
the dip and refrigerate until ready to serve.
Yield: enough Salsa for a regular-sized bag of tortilla chips
Prep. time: 15 minutes
Cooking time: none