Diama’s Fresh Tomato Salsa

Makes about 1 1/2 cups


2 tomatoes, seeded and diced
1 small onion, diced
1 clove garlic, minced
1 small jalapeno, minced (optional)
1/2 cup fresh corn kernels, cooked and cooled
1/4 cup chopped fresh cilantro
zest of 1/2 lime
1 lime, juiced
1/4 cup seasoned rice wine vinegar
Salt to taste
1 avocado, peeled, pitted and diced


In a glass or ceramic bowl, combine all ingredients EXCEPT avocado. Stir and season to taste. Carefully fold in avocado. Serve immediately.

Serve with baked, whole grain chips and vegetables. Salsa can be made ahead several hours; add avocado just before serving.

Bake your own chips by cutting tortilla into triangles and baking on a cookie sheet with olive oil, salt and oregano.