Barbecued Shredded Pork with Corn Crepes and Avocado Salsa - Avocado Salsa

Adapted by
Yield: makes 2 cups


1/2 cup minced white onion (about 1/2 medium onion)
2 tablespoons lime juice, more to taste
1 medium tomato
2 medium , ripe avocados
1 or 2 serrano chilies (according to taste), finely minced
2 tablespoons chopped cilantro
kosher salt to taste


In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.