Avocado and Serrano Salsa
Heat Scale: Medium
Servings
2
cups
Servings
2
cups
Ingredients
2
cups
diced avocado
1
pint
diced cherry tomatoes
1/4
cup
diced red onion
2
serrano chiles, seeded & diced (about 2 tablespoons)
2
cloves
garlic, minced (about 2 teaspoons)
2
tbspq
chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1
tbsp
white wine vinegar
1/2
tsp
ground cumin
1/2
tsp
freshly ground black pepper
1/2
tsp
coarse, kosher salt
Instructions
Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.
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