Tomato Pico Salsa Recipe (no cooking!)

TOTAL TIME: 15 MINUTES Serves: 4

• 1.5 pounds cherry, grape, or currant tomatoes (about 2 cups)
• 1/3 cup chopped scallions (white & green parts)
• 3 tablespoons freshly squeezed lime juice (from about 2 small limes)
• 1 teaspoon Lemon Juice
• ½ cup finely chopped fresh cilantro leaves
• 1 small Serrano or Habanero pepper, seeded and finely diced
• 1 garlic clove, pushed through a garlic press (Allow to rest 10 minutes before use)
• 1/3 teaspoon salt
• 1/2 cup chopped avocado (optional)

Rinse the tomatoes well and remove leaves and stems. Discard any with splits or that are mushy to the touch. Blend them in a food processor or blender and pulse a few times. You are looking for a medium dice.

Transfer the tomatoes to a small, ceramic bowl and add all remaining ingredients. Stir until combined.

Serve at room temperature, or chill and serve cold. Store in the refrigerator.