Title: Avovado Relish From the Mesa Grill
Categories: Condiment Mexican
Yield: 1 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

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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