serrano salsa

Avocado, Tomato, and Serrano Salsa

In Chile Peppers by Dave DeWittLeave a Comment

Just a great salsa!  Serrano peppers give it a very steady heat level.

serrano salsa


  • 2 avocados, diced
  • 1 pint cherry tomatoes, diced
  • 1/4 cup diced red onion
  • 2 serrano chiles, seeded & diced (about 2 tablespoons)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse kosher salt


  1. Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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