Rockamole Stew

I have a fresh food obsession. I LOVE love love fresh anything, but fresh and simply prepared fruits and vegetables specifically make my heart sing. This is one of the fresh salsas I've been making more recently. Actually, a lot of times it just ends up being a light dinner for Frank and me. We can snuggle on the couch with a bag of tortilla chips between us, and eat fresh perfection. Around the time I started making this salsa with frequency Kiki and Debris started making "Rockamole Stew" as their regularly appearing food when they play 'cooking show'. So, the term "Rockamole Stew" stuck. I started making this salsa as an alternative to my other favorite salsa recipe, which can be found here. As a side note, since I wrote that blog post, I've started handling jalapenos differently. :-) You can totally adjust your ingredients to your taste... and what you have on hand. You could definitely put onion in them, I don't because some people around here don't like fresh onions very much. If I'd had shallots on hand, I definitely would have put those in tho. I keep forgetting to buy them for some reason.

Rockamole Stew

1 Avacado
2 Roma-sized Tomatoes
4-5 Cloves Garlic
(Onion or Shallots)
Largish Handful of Cilantro
1 Red Bell Pepper
2 Jalapeno Peppers (if I'm feeling spicy, sometimes I do more) -see this post for how I make them easy to handle
The Juice of 1-2 limes, depending on how juicy your limes are. :-)
Kosher Salt, to taste

Chop it all up, stick it all in a bowl, mix together, and grab your bag of chips and beverage of choice, and enjoy!!

There's just something so restful about chopping veggies... sounds strange, but I do love me a wooden cutting board, a good knive or my mezzaluna, and a pile of veggies to attack. Aren't they beautiful?!
Yes, they are lovely indeed...

And, even better all mixed together and ready to dive into. Simply prepared fruits and veggies are a gift we so often forget in our search for better recipes.

And, I've found that if you toss your Avacado Stone in with your salsa and cover any leftovers tightly (pressed down against the salsa) with press n' seal or saran wrap, you can make this last until the next day without any browning. I'm sure the lime has something to do with that too, but I like having the stone in there, it's pretty.

Enjoy!