We had four small tomatoes sitting on the table and one beautiful-looking avocado. We had lime juice and red onions. We did not have any jalapeños or fresh cilantro. We did have dried cilantro, granulated garlic, white pepper, and sriracha sauce. Because the tomatoes were beginning to speak to me about using them up pretty soon, I decided to make some salsa guac. When I opened the avocado, it was in perfect ripeness. That does not happen often here in the northern climes.
This is what I did:
Chopped the tomatoes finely. Put them in a large bowl.
Diced the two small red onions. Put them in the same bowl.
Harvested the avocado meat, diced it, and put that into the bowl.
3 Tablespoons lime juice
1 Tablespoon dried cilantro leaves
1 teaspoon coarse salt
1 teaspoon granulated garlic
1 1/2 teaspoons dried ground cumin
1/2 teaspoon white pepper
1 teaspoon sriracha sauce
Stirred it all together. Tasted it and liked it. I added a little more sriracha.
This salsa guac will do in a pinch. It is not remotely as good as all-fresh-ingredients salsa guac, but it worked when I wanted to use up the tomatoes before they went beyond happily using them.
For eating, I mixed equal parts leftover refried beans and salsa guac and added twice as much steamed broccoli, also leftover, stirred it all together and called it breakfast. It looks nasty (thus: no picture!) , but tastes really fine.