This is also from Foster’s Market.  Makes about 2 cups, to go with one recipe of CORN CAKES.


1 large tomato, cored & chopped

1 scallion, trimmed & minced

½ jalapeno pepper, cored, seeded, diced (optional)

1 tablespoon chopped basil

1 tablespoon chopped cilantro

1 clove garlic, minced

juice of ½ lime

1 ½ teaspoons extra virgin olive oil

1 ½ teaspoons white wine vinegar

salt & pepper

1 avocado


Stir together all ingredients except for avocado and refrigerate until ready to use, up to 2 days.  Just before serving, dice avocado flesh and gently mix in.



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