TOMATO & AVOCADO SALSA

By BobD

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

Details

Adapted from nytimes.com

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.