Chunky Salsa

This salsa is more of a salad than a dip, but if you cut up the veggies finely enough, it'd be good with nachos.

• 2 Plum or Roma Tomatoes
• 1 Avocado
• 1 Red Pepper
• 1 Spring Onion (or half a medium Onion)
• 1 Lime
• Salt, pepper, olive oil
• Some sort of Kick (from Chili Powder to Powdered Chilis, depending on your tolerance for heat)

Seed the tomatoes by cutting them in quarters and using your thumbs strip out the seeds and pulp that come away easily.

Cut the tomatoes, the avocado and the pepper into bite sized pieces. Dice the onion to whatever degree of chunkiness suits you (I like it quite small as large chunks of raw onion turns me off the food).

Mix all the veggies in a bowl.

Add the juice of one lime - the fresher the better.

Add salt and pepper to taste and sprinkle with a dash of olive oil.

Add the kick (In Canada, I use chili powder; in France my new-found love <<Sauce Basque>>)

Toss everthing well to completely coat the veggies then let sit in the fridge for at least ten (10) minutes.

Also really good the next day.