Avocado Mousse Salsa    
 
2 avocados
4 tomatoes
1 yellow onion
1 jalapeno
2 Aneheim peppers (roasted and peeled)
1/4 bunch cilantro
3 eggs (seperated)
1 pint heavy whipping cream
1/2 lemon
2 tbs. salt
2 tbs, sugar

Make the salsa with the tomatoes, onion, and chili peppers diced.
Mince the cilantro and add to the salsa. Squeeze the lemon into
the salsa, but be careful of the seeds. Add the salt and mix well.
Cover the salsa and refridgerate overnight.

Make the mousse with the avocados. Remove the seed and the skin.
Add the egg yolks and mix well. Add the sugar to the egg whites
and whip to soft peaks.

Whip the cream to heavy peaks. Fold the whites into the avocado
mixture. Fold the cream into the mixture. Drain the salsa and mix
with the mousse.