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Epicurious

Chopped Tomato and Avocado Salsa

Recipe information

  • Yield

    makes about 2 cups

Ingredients

1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeño pepper, cored, seeded, and diced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 garlic clove, smashed and minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white balsamic vinegar or white wine vinegar
Sea salt and freshly ground black pepper
1 avocado, peeled, pitted, and diced

Preparation

  1. Place the tomato, scallion, jalapeño, cilantro, basil, garlic, lime juice, olive oil, vinegar, and salt and black pepper to taste in a bowl and stir to mix. Refrigerate in an airtight container until ready to serve, or for up to 2 days. Just before serving, add the avocado and mix gently.

Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved. Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
TagsSalsaCondimentSouthernAmericanTomatoVegetableAvocadoJalapeñoChileSideSnackLunchVegetarianVeganNut FreeGluten FreeMeal PrepQuickEasyNo-CookCookbooks
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