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Elizabeth Heiskell's Tomato and Avocado Salsa


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  • 1½ lbs. tomatoes, diced
  • ¾ cup finely chopped red onion (from 1 small onion)
  • 2 ripe avocados, peeled, pitted and diced (about 2 cups)
  • 1 large jalapeño chile, seeded and finely chopped
  • ½ cup chopped fresh cilantro, plus more leaves for garnish
  • ¼ cup fresh lime juice (from 2 limes)
  • 2 Tbsp. olive oil
  • 1½ tsp. kosher salt
  • ½ tsp. ground cumin
  • ¼ tsp. black pepper
  • Serves: 8



Step 1

Gently toss together the tomatoes, red onion, avocados, jalapeño, chopped cilantro, lime juice, olive oil, salt, cumin and black pepper in a medium bowl. Garnish with the cilantro leaves, if desired. Serve the salsa with tortilla chips.

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