Thai Avocado Salsa

sɔɔ-sâa à~woo-kaa-dôo อะโวคาโซอลซ่า

Ingredients:

3 ripe avocados (à~woo-kaa-dôo อะโวคาโด้), peeled and diced

8 cherry tomatoes (má~kʉ̌ʉa-têet มะเขือเทศ), roughly chopped

1 Thai shallot (hɔ̌ɔm-dɛɛng หอมแดง), diced

1 green capsicum (prík-yùuak พริกหยวก), seeded and diced

1 long green Thai chilli (prík-nùm พริกหนุ่ม), finely diced

1 red bird's eye, mouse shit or scud chilli (prík kîi nǔu พริกขี้หนู), finely diced

1 garlic clove (grà~tiiam กระเทียม), minced

salt (glʉʉa เกลือ), to taste

2 tablespoons red wine vinegar (nám-sôm waai dɛɛng น้ำส้มไวแดง)

1 tablespoon olive oil (nám-man-má~gɔ̀ɔk น้ำมันมะกอก)

4 drops tabasco sauce

(tâa-bâs-gôo ทาบาสโก)

Method:

Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.