For the Avocado Salsa:
– 2 medium avocados, ripe but firm, diced
– 1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and diced
– Kernels from 1 ear of sweet corn
– 1/3 cup finely chopped red onion
– 1/2 red bell pepper, diced
– 1 jalapeno pepper, finely diced (seeds separated)
– 2 tablespoons finely chopped cilantro
– 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
– 2 tablespoons lime juice
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/8 teaspoon pepper (adjust to taste)
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