We made this yummy recipe served with El Milagro Chips for brunch yesterday. We added tomato and the optional avocado, and used my homegrown cilantro. It was taaasty. I think it would be even better after the flavors are left to blend overnight. I can't say for sure because we devoured it immediately.Joe insisted that we flavor it with our "dinosaur salt" (or Himalayan salt, as real grown ups call it). We refer to it as such because it pre-dates the dinosaurs. It is mined by hand and is supposedly purer than other salts. We got it at a Christmas party, we don't actually buy into it, but the idea of eating ancient minerals is appealing. Also it is pretty and pink.
