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Salsa

Serves 8

1 large tomato, peeled, seeded, and squeezed

½ small jalapeño chile, minced

¼ medium onion, diced

¼ medium avocado, diced

1 tbsp. cilantro, minced

2 tbsp. white wine vinegar

2 tbsp. extra-virgin olive oil

1½ tsp. tomato juice

sea salt

freshly ground black pepper

1. In the work bowl of a food processor fitted with the metal blade, process the tomato, chile, onion, avocado, cilantro, vinegar, olive oil, tomato juice, sea salt, and black pepper for 10 seconds. Chill in the refrigerator. Serve cold.

Note: For a chunkier salsa, only pulse the ingredients until the salsa reaches your desired texture.

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