Fresh Avocado Salsa

Ingredients:
1. Avocado (a ripe one of course, i.e. soft to the touch).
2. Vine ripe tomatoes (one will do if it is big).
3. Sweet onion (a big one).
4. Lemon (one will do).
5. Fresh Cilantro.
6. Jalapeno pepper (one will do).
7. Salt (course, of course).
8. Black pepper (optional).
9. Extra-Virgin Olive Oil.

Directions:
Split, score, and spoon the avocado (throw that nutty and buttery goodness in a bowl, along with the rest of the other ingredients). Slice, seed, and dice the tomatoes. Cut, peel, and dice the onion. Bunch-up and chop a handful of fresh cilantro. Roll the lemon (to release its juice), slice, and juice the mixture (you don't want the seeds to get into the mixture, so juice it with the peel facing the mixtures). The lemon juice will prevent the avocado from oxidizing, besides giving the salsa an added zing. Split, seed, and thinly dice the jalapeno pepper. Remember: the heat of the jalapeno resides in the seed and ribs of the pepper. Do not scratch your eye afterwards, or you will pay dearly (ha!). Pour a little extra-virgin Olive Oil (just enough to lightly coat the mixture). Extra-Virgin (you may wonder) means that the oil wasn't filtered after it was pressed, and so it is much more fragrant and colorful than regular olive oil. Toss gently, and sprinkle some course salt and freshly ground black pepper to taste.

Eat with:
1. Yellow corn tortilla chips. (I prefer this over white, but white will do).
2. Bruschetta (lit. "charred bread") - slice some Italian bread, broil it in the oven, take a fresh clove of garlic, peel it, pound it a little, and rub it against the charred bread, for an added hint of garlic flavor.
3. You can top a chili-taco bowl with this salsa. (Chili-taco bowl recipe forthcoming).