This recipe was created to accompany Grilled Cumin Chicken Breasts with Avocado Salsa.
Can be prepared in 45 minutes or less.
Ingredients
2 avocados (preferable California)
2 vine-ripened tomatoes (about 1 pound), seeded and chopped fine
1 red onion, chopped fine (about 3/4 cup)
1 pickled jalapeño chili, minced (wear rubber gloves)
6 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 teaspoons salt
Preparation
Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining salsa ingredients. Salsa may be made 4 hours ahead and chilled, covered.
