Recipe by Michael Smith from Chef At Home
Makes 2 cups.
2 ripe tomatoes, chopped
1 ripe avocado, peeled, pit removed and chopped
4 green onions, thinly sliced
1 lime, juiced and zested
1 chili pepper, seeds removed, flesh minced
Salt to taste
1 small bunch of cilantro, chopped
Place everything in a medium bowl and toss well until combined.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Avocado Salsa.
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