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This salsa “with other things” is a good thing when you add jalapenos and chunky avocados
- 6 tomatoes, chopped coarsely
- 2 jalapeno peppers, chopped finely
- 1 large Onion, chopped
- ½ Cup chopped or sliced black olives
- ¼ Cup vinegar (optional: rice vinegar)
- ¼ Cup chopped garlic
- 1 bunch cilantro, chopped
- 1 tsp or to taste salt
- ¼ Cup vegetable oil (or olive oil)
- 2 ripe California avocados, chopped
Mix all ingredients at least one hour prior to serving