Fresh Tomato Salsa With Avocado

A zesty salsa perfect for dipping, topping tacos, or adding a burst of flavor to your favorite dishes.

Makes 3 cups
Prep Time 15 minutes
Cook Time 0 minutes

Ingredients

1 lb. Roma tomatoes
2 scallions, cut into 1-inch pieces
1 clove garlic, chopped
1 large jalapeño, stem and seeds removed
¼ cup fresh cilantro, torn
1 tbs. fresh lime juice
1 tsp. ground cumin
1 tsp. sea salt
1 large avocado

Directions

STEP 1

Slice each tomato in half vertically, cut out the stem, and squeeze out the seeds and pulp. Place the tomato halves in a food-processor bowl.

STEP 2

Add the scallions, garlic, and jalapeño, and pulse a few times to chop everything finely, but don’t purée the mixture.

STEP 3

Add the cilantro, lime juice, cumin, and salt, and pulse to mix. Transfer to a large bowl.

STEP 4

Just before serving, cut the avocado in half lengthwise and remove the pit. Use a paring knife to cut the flesh into cubes in the shell, then scoop out with a spoon into the bowl.

STEP 5

Toss gently to mix and serve immediately.

For more recipes to enjoy your seasonal bounty of tomatoes, visit “6 Summer Tomato Recipes.”

Photography: Terry Brennan; Food styling: Betsy Nelson

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