Posted: January 23 2011 in Dips & Spreads • Recipes

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 olive oil
2 ripe California Avocados, chopped

Mix all ingredients at least one hour prior to serving.