Chunky Avocado Salsa

There are so many ways to make a versatile avocado salsa because avocados are used several ways at a party – as a dip for veggies, corn chips, stuffed inside tortillas, quesadillas or as a side dish to accompany grilled meat or fish. Making avocado salsa always is easy to put together, but it needs a few hours for developing the fullest of flavors.

Ingredients:
2 medium ripe Hass avocados
One (14.5 oz) can stewed tomatoes, drained
2 cloves garlic, minced
3 green onions, thinly sliced (1/2 cup)
1/2 cup chopped cilantro
1/2 cup jicama, chopped
2 tbs lime juice
1 tsp salt
1/4 tsp black pepper
Hot pepper sauce to taste
1 jalapeno pepper, chopped
1/4 cup Italian dressing
2 tbs olive oil

Directions:
Cut the avocados in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Peel, then cut into small chunks and place in a nonmetallic bowl. Squeeze the lime juice and add oil. Add the rest of the ingredients to the avocados and mix until well combined. Transfer to a serving dish and serve at once. To avoid discoloration, sprinkle with extra chopped cilantro.