Avocado Salsa

• 2 avocados (preferable California)
• 2 vine-ripened tomatoes (about 1 pound), seeded and chopped fine
• 1 red onion, chopped fine (about 3/4 cup)
• 1 pickled jalapeno chili, minced (wear rubber gloves)
• 6 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt

1. Halve, pit, and peel avocados.
2. Chop avocados fine and in a bowl stir together with remaining salsa ingredients.
3. Salsa may be made 4 hours ahead and chilled, covered.

avocados, tomatoes, red onion, jalapeno chili, lime juice, vegetable oil, salt

Taken from www.epicurious.com/recipes/food/views/avocado-salsa-10605 (may not work)