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