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Ingredients
- Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
- 1 pound ripe tomatoes, finely diced
- 1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
- 1 to 3 serrano or jalapeno peppers, minced
- 1 ripe avocado, peeled, pitted and finely diced
- 2 to 3 teaspoons fresh lime juice (to taste)
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped cilantro (more to taste)
- Salt, preferably kosher salt, to taste
Preparation
Step 1
Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.
Summer Variation:
In the summer, when corn is in season, steam one ear of corn for four to five minutes. Remove the kernels, and toss with the above ingredients.