Tomato and Avocado Salsa

• 1 pound ripe tomatoes, finely diced
• 1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
• 1 to 3 serrano or jalapeno peppers, minced
• 1 ripe avocado, peeled, pitted and finely diced
• 2 to 3 teaspoons fresh lime juice (to taste)
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped cilantro (more to taste)
• Salt, preferably kosher salt, to taste

1. Mix together all the ingredients.
2. Let sit for 15 minutes, in or out of the refrigerator, before serving.

tomatoes, red onion, serrano, avocado, lime juice, extra virgin olive oil, cilantro, salt

Taken from cooking.nytimes.com/recipes/1012522 (may not work)