Name: Chunky Avocado Salsa
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 large ripe avocados or 4 small-to-medium avocados, diced; 1 pint cherry tomatoes, quartered; 1 cup chopped red onion (about 1 small onion); ½ cup finely chopped fresh cilantro; 1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit); ¼ cup lime juice (from 1 to 2 limes); 1 teaspoon kosher salt or ½ teaspoon fine sea salt, to taste; ½ teaspoon ground coriander (optional)*

Ingredients

6 serv.

3 large ripe avocados or 4 small-to-medium avocados, diced
1 pint cherry tomatoes, quartered
1 cup chopped red onion (about 1 small onion)
½ cup finely chopped fresh cilantro
1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
¼ cup lime juice (from 1 to 2 limes)
1 teaspoon kosher salt or ½ teaspoon fine sea salt, to taste
½ teaspoon ground coriander (optional)*

Instructions

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1 In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
2 Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.