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Avocado and Tomato Salsa
Nathan Congleton / TODAY
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Rating:
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Prep time:
Yield:
5-6 cups

This fresh and easy recipe will become your go-to salsa for the summer season.

Technique tip: Remove the seeds and the white rib that connects the seeds to the pepper to reduce the spiciness.

Swap option: Use peppers with more or less heat depending on your preference. Habaneros will add more spice and poblanos will give you less.

Ingredients

    • 3/4 pound ripe tomatoes, rinsed and drained, stems removed
    • 2 avocados, peeled, pit removed, cut into 1/4-inch dice
    • 1½ limes, juiced (about 4½ tablespoons)
    • 1 jalapeño, cored and seeded, or to taste
    • 1 tablespoon minced garlic
    • 1 cup minced scallion tops
    • 2 tablespoons extra virgin olive oil
    • 1/2 cup fresh cilantro leaves, chopped coarsely
    • 1 teaspoon salt

Preparation

Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.

Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary.

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