Recipe - Fresh Tomato And Avocado Salsa

2 lg Tomatoes, chopped
1 Jalapeno chili, seeded and
finely chopped
2 tablespoon Sliced green onions
2 tablespoon Chopped fresh cilantro
2 tablespoon Balsamic vinegar
One fourth teaspoon Salt
1 small Avocado, minced

Mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors.
Just before serving, stir in avocado. Serve at room temperature.

Makes about 2 One half cups salsa.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997