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Listed in: Dips
2 large, ripe heirloom tomatoes, finely diced
1/4 jalapeño pepper, seeded and minced, or to taste
3 tablespoons (30 g) minced red onion
1 small clove garlic, minced
1/4 cup (4 g) chopped fresh cilantro Juice of 1/2 lime
Pinch of Sucanat
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 large ripe Hass avocado, peeled, halved, and pitted
In a medium bowl, combine the tomatoes, jalapeño, onion, garlic, cilantro, lime juice, Sucanat, cumin, salt, and pepper, and toss gently to combine well. Adjust the seasonings, if necessary. Finely dice the avocado just before serving and toss gently to combine (the avocado should stay in a fine dice and not become a purée).
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