Avocado-Tequila-Lime Salsa

Last week, I went to dinner with a friend at a local new restaurant, Carleo's.  I ordered Avocado Tequila Salsa to snack on until our food arrived.  As I'm raving about how wonderful it is, my friend looks at me like I don't have a brain and says, "You know you could make this...right?!"  Oh yeah!

I think maybe my brain was absorbing the tequila already.

Anyway, I took my first shot at it today.  While the salsa at the restaurant was an amazing mix of chunks of tomato, onion and avocado, etc., I made mine a little more "saucy."  Not because I think it would be better (not possible), but because good Roma tomatoes are hard to come by this time of year and I ended up deciding on canned diced tomatoes. In the right season, I would definitely prefer fresh tomatoes.

1 can diced tomatoes, drained (or fresh, if you're lucky!)
1 can diced tomatoes with green chilis, drained
1 cup diced onion
chopped cilantro, to taste
1 teaspoon kosher salt
1 avocado, chopped
juice of half a lime
2 large garlic cloves, minced
1 tablespoon tequila (or more)
minced jalapeno, to taste (I used half of one)

If you're short on time, or have contacts, buy the diced tomatoes with jalapeno already in it.  If you're going to dice the jalapeno yourself, don't forget to wear gloves! Trust me on this, dicing jalapeno without gloves and then removing contacts, even hours later, is a poor, poor decision.

Combine all ingredients and chill for half an hour.