Salsamole

This is a really great raw salsa. I think this would be right up raw vegans' alley. It's also great for anybody who likes salsa. This is a chunky salsa, so saucy salsa lovers may not like it as much. 

If you can, I suggest starting a salsamole garden in the spring and get your ingredients from your herb garden and veggie garden as much as possible. Off-season purchase of the ingredients is somewhat pricey. It's likely cheaper at markets when these veggies are in season.

Ingredients:

1 pound ripe Italian pear tomatoes peeled (optional), seeded and chopped

½ cup chopped red pepper

½ cup chopped yellow pepper

¾ cup peeled, minced carrot

½ cup fresh corn kernels

2 tablespoons minced cilantro

2 tablespoons minced Italian parsley

1-2 jalepeno chiles, seeded and minced

2 tablespoons lime juice

2 tablespoons pure olive oil

1 teaspoon salt

¼ teaspoon fresh ground black pepper

1 avocado, peeled and diced

Directions:

1. In a medium bowl combine all the ingredients except the avocado. 
2. Refrigerate and marinate for about 1 hour. 
3. At serving time lift the mixture to a serving bowl with a slotted spoon. Stir in the avocado. Correct the seasonings. 
4. Garnish with a few whole cilantro leaves. 
5. Serve it with a mixture of blue and yellow corn tortilla chips.

Notes:

• It took me an hour to chop the ingredients. If you are a faster chopper, it will take less time.
• Because you want to serve after adding the avocado, it's good to make this for a party or if you feel like eating a lot of salsa.