Sauce - Avocado and Tomato Salsa

Eat with corn chips or use as a sauce. Makes about 2 1/2 cups salsa.

Ingredients

2 large tomatoes, chopped
1 jalapeno chili, seeded and finely chopped
2 Tablespoons green onions, sliced
2 Tablespoons cilantro, chopped
2 Tablespoons balsamic vinegar
1/4 teaspoon sea salt
1 small avocado, diced

Directions

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

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