Fresh tomato and avocado salsa

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

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