Getting your player ready...
Adapted from “The Big Summer Cookbook,” by Jeff Cox (Wiley). Makes 4 cups.
Ingredients
1 1/2 cups finely diced ripe tomatoes
1 cup mild chopped onion
1 1/2 cups diced ripe avocado
3 serrano chiles, minced
3 tablespoons lime juice
1/4 cup chopped cilantro
Salt and freshly ground black pepper
Directions
In a bowl, mix together all the ingredients. Refrigerate for at least 30 minutes or up to 2 hours for the flavors to marinate. Serve with tortilla chips.
