Ingredients
2 roma tomatoes, seeded, finely chopped
2 1/2 tsp. salt – your choice (divided)
2 avocados, finely chopped
1 ear corn, or equivalent thereof (approx 2/3 cup)
1 jalapeno, stemmed, finely chopped
1/2 med. red onion, chopped (approx 1/2 cup)
1/2 cup chopped fresh cilanatro
1/4 cup fresh lime juice
2 cloves garlic, finely chopped
1/2 tsp. ground cumin
Directions
Place tomatoes in a strainer or colander set over a large bowl. Toss with 1 tsp salt and let sit for 5 minutes.
Transfer tomatoes to a large bowl. Add avocados, corn, jalapeno, onion, cilantro, lime juice, garlic, and cumin; season with remaining 1 1/2 tsp salt and toss to combine.
Salsa can be made 3 days ahead. Store in an airtight container & refrigerate.
(Personally I don’t make ahead when I’m using avocados. I want them fresh and not have any chance of darkening)
Tweak the recipe to make it your own w/the garlic, corn, pepper.