• 1/2 cup minced white onion (about 1/2 medium onion)
• 2 Tbl. lime juice, more to taste
• 1 medium tomato
• 2 medium, ripe avocados
• 1 or 2 serrano chilies (according to taste), finely minced
• 2 Tbl. chopped cilantro
• kosher salt to taste

In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.

Makes 2 cups
NOTE: This Salsa goes with - Barbecued Shredded Pork with Corn Crepes and Avocado Salsa

Origin: Bradley Ogden's Breakfast, Lunch & Dinner| Net find fromStar Chefs
Posted By:Judy Howle
Flavors of the South Recipes for "heat lovers"