Avocado Salsa

September 26, 2007

An easy end-of-summer salsa to serve to your family and friends. Use whatever chilies or peppers you like, and stock plenty of chips. This one won’t last the evening. SAM

1 medium onion, minced
1/4 cup lime juice
2 medium tomatoes, peeled, seeded, and diced
4 avocados, peeled, seeded, and cut into 3/8-inch dice
2 serrano chilies, finely minced
1/4 teaspoon coriander seeds, crushed in a mortar and pestle
1/4 cup chopped fresh cilantro
Salt to taste

In a large bowl, combine the onion, lime juice, tomatoes, avocados, chilies, coriander seeds, cilantro, and salt. Cover tightly and let stand at room temperature for 30 minutes before serving with chips.
Makes 8 servings.

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