Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Tomatoes, chopped |
1 \N | Jalapeno chili, seeded and finely chopped |
2 tablespoons | Sliced green onions |
2 tablespoons | Chopped fresh cilantro |
2 tablespoons | Balsamic vinegar |
¼ teaspoon | Salt |
1 small | Avocado, diced |
Mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors.
Just before serving, stir in avocado. Serve at room temperature.
Makes about 2½ cups salsa.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by L979@... on Jul 6, 1997