Title: Avovado Relish From the Mesa Grill
Categories: Sauce
Yield: 4 Servings

1 Ripe avocado; peeled, pitted
-and diced
1 tb Red onion; diced
1 tb Jalapeno; seeded & minced
1 tb Lime juice; fresh
1 tb Chilantro; chopped
Salt and pepper to taste

From: kmeade@ids2.idsonline.com (The Meades)

Date: Sun, 5 May 1996 20:09:56 -0400
In a non-corrosive bowl, combine ingredients. Cover and refrigerate.
Return to room temperature before serving.

From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune
Magazine, March 21, 1993 Posted by Bud Cloyd

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