Avocado, Tomato and Serrano Salsa
Monday, 26 May 2008
Just a great salsa!
At a glance
2 avocados, diced
1 pint cherry tomatoes, diced
1/4 cup diced red onion
2 serrano chiles, seeded & diced (about 2 tablespoons)
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.
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