Elizabeth Heiskell's Tomato and Avocado Salsa

The author of the Southern Living Party Cookbook says this quick dip will be the “hit of any gathering”

Elizabeth Heiskell’s Tomato & Avocado Salsa

1½ lbs. tomatoes, diced
¾ cup finely chopped red onion (from 1 small onion)
2 ripe avocados, peeled, pitted and diced (about 2 cups)
1 large jalapeño chile, seeded and finely chopped
½ cup chopped fresh cilantro, plus more leaves for garnish
¼ cup fresh lime juice (from 2 limes)
2 Tbsp. olive oil
1½ tsp. kosher salt
½ tsp. ground cumin
¼ tsp. black pepper

Gently toss together the tomatoes, red onion, avocados, jalapeño, chopped cilantro, lime juice, olive oil, salt, cumin and black pepper in a medium bowl. Garnish with the cilantro leaves, if desired. Serve the salsa with tortilla chips.

Serves: 8
Active time: 15 minutes
Total time: 15 minutes