Photo by Food and Style.


For the salsa
  • 1 jalapeño pepper – seeded and cut in 1/8″ cubes
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon sea salt
  • 2 medium ripe beefsteak or vine tomatoes – seeded and cut in 1/8″ cubes (2 cups)
  • 1 tablespoon white balsamic or Champagne vinegar
  • 1 tablespoon extra virgin olive oil
  • 8 large basil leaves – cut en chiffonade

For the avocados

  • 2 large ripe-but-firm avocados
  • 1 teaspoon lime juice
  • 1 teaspoon extra virgin olive oil
  • sea salt to taste


  1. For the tomato salsa – Place the jalapeño, onion and salt in a molcajete (Mexican stone mortar). Grind for 1 to 2 minutes, until the mixture starts looking like a paste. Place the tomato cubes in a medium bowl. Add the jalapeño mixture to the tomatoes. Drizzle with the vinegar and oil, and add the basil. Stir until well blended and set aside.
  2. Cook’s note: If you don’t have a molcajete, use a regular mortar and pestle – but note, because it lacks the rough edges of the stone mortar, it will take a little bit longer to grind the mixture.
  3.  Preheat grill or griddle to high heat. Cut the avocados in half lengthwise and carefully remove the pits. Do not peel the avocados. In a small bowl, whisk the lime juice and oil. Brush the cut side of the avocados with the lime mixture and sprinkle with salt to taste. Place the avocados cut-side-down on the grill until grill marks appear. Turn the avocados over and continue to grill until the skin is charred and the flesh has softened. Transfer to a plate and let cool for 5 minutes. Sprinkle the avocados with salt again and spoon the tomato salsa in the center of each avocado half. Garnish with a basil leaf and serve with the balance of the tomato salsa on the side.

Recipe by Food and Style.