Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
4 large firm avocados
1 can whole peeled tomatoes
2 small Serrano chilies, seeded and roughly chopped
4 cloves garlic, peeled
1 cup fresh cilantro
2-3 teaspoons salt
3 tablespoons olive oil
Juice from 2 limes, plus zest
Pepper to taste
Combine tomatoes, chilies, garlic, cilantro, lime zest and salt in a blender until smooth. Transfer to a small bowl and chill in the refrigerator.
In another small bowl, combine olive oil and lime juice. Slice avocados in half and discard seeds. Brush each half with oil and lime mixture and place flesh side down on a preheated grill, about 5-7 minutes.
Remove from grill and sprinkle with salt and pepper. Fill hole with fresh salsa. Garnish with any remaining cilantro and serve.