1 cup seeded, fi nely chopped tomatoes
1/3 cup seeded, fi nely chopped cucumber
1 medium avocado, peeled, pitted, and chopped
1 tablespoon jalapeno pepper, seeded and chopped
1 tablespoon grated lime zest, or zest of 1 lime
1 tablespoon fresh lime juice
1 garlic clove, fi nely chopped
3 tablespoons chopped fresh cilantro
1 tablespoons chopped fresh mint
teaspoon salt, plus more if needed
teaspoon freshly ground black pepper
In a medium glass bowl, combine all ingredients and mix
well. Let stand 30 minutes. Taste and adjust salt and pepper.
Refrigerate until needed. Salsa can be made ahead, covered,
and refrigerated for up to 1 day.
Serve with fajitas or tortilla chips at room temperature,
using slotted spoon to drain excess liquid.
Yield: 6 servings with fajitas or 2 cups
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.