Prep Time
15 min
Yields
8 servings
This recipe produces about 2 cups or guac, or 8 servings.
Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
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ingredients
5
- 6 Roma tomatoes, diced
8
- 10 scallions, chopped to just past where they turn green
1
cup fresh cilantro leaves, loosely packed
1
cup loosely packed fresh cilantro leaves and stems, finely chopped
2
tsp red wine vinegar
2
cloves garlic, finely chopped to paste
Zest of 1 lime and juice of 2 limes
½
jalapeno chile pepper, seeded and finely chopped
½
tsp kosher salt
½
tsp ground white pepper
1
ripe avocado, roughly mashed
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directions
Step 1
Combine the tomatoes, scallions, cilantro, red wine vinegar, garlic, lime zest and juice (to taste) and chile pepper (to taste) in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
Step 2
Divide the salsa into 2 bowls. Serve one as traditional salsa. To the other bowl, add the avocado and mix to combine.