Recipe information
Yield
Makes about 4 cups
Ingredients
2 large tomatoes, seeded, diced
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lime juice
1 to 2 large jalapeño chilies, seeded but not deveined, minced
1 large avocado, diced
Preparation
Combine first 6 ingredients in medium bowl. Season with salt. (Can be prepared 2 hours ahead. Cover and refrigerate.) Add avocado to salsa just before serving.
