Title: Fresh Tomato and Avocado Salsa
Categories: All newly t, Sauces grav
Yield: 1 Servings

2 lg Tomatoes, chopped
1 Jalapeno chili, seeded and
-finely chopped
2 tb Sliced green onions
2 tb Chopped fresh cilantro
2 tb Balsamic vinegar
1/4 ts Salt
1 sm Avocado, diced

Mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors.
Just before serving, stir in avocado. Serve at room temperature.

Makes about 2 1/2 cups salsa.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997