I'll pretty much eat anything if it has tomato and avocado in it. Now that it's summer and tomatoes are flavorful, plentiful, and cheap I find myself making salsas all the time. This is one of my favorite because it screams summer!
So what do I do with this salsa? Pretty much everything. I've thrown it on top of grilled mahi mahi. I've served it as an appetizer with some blue corn tortilla chips. Last night I served it with black bean quesadillas. And more often than not, I just eat it with a spoon.
The recipe is more of a guideline than a recipe. Feel free to add more jalepeno and onion if you want more heat. My only note: Don't be shy with the salt. All of the ingredients really need it to help their flavor come through.
Corn Tomato Avocado Salsa Recipe
- 1 1/2 cups of diced tomato (I used about 4 roma tomatoes)
- 1 avocado, diced
- 1 cup of corn (canned, fresh, or frozen)
- 1/4 of a small red onion, finely diced
- 1/2 of a jalepeno, seeded and diced
- Juice of 1 lime
- 1 tsp extra virgin olive oil
- 1 tbls chopped cilantro
- Salt and pepper to taste