Fresh Salsa with Avocado

Preparation info
  • Makes

    4 Cups

    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This fresh, chunky mixture beats the jarred versions hands down. The avocado is a special rich touch, although if you prefer, it can be omitted—the salsa is still delicious.


  • 6 to 8 ripe plum tomatoes, cored, seeded, and cut into ½-inch chunks (Tomato Basics


  1. Place the diced tomatoes in a nonreactive colander in the sink or over a large plate with a rim. Sprinkle the tomatoes with a light coating of salt (usually about 1½ teaspoons); toss to combine. Let the tomatoes stand for 45 to 60 minutes to allow the excess juices to drain, tossing once or twice. Discard the juices.
  2. Meanwhile, combine the bell pe