A little tip here… really and kind of tomato will do the trick, but roma tomatoes have less seeds making them WAY less messy and easier to work with for this kind of a recipe.
My “1 can kernal corn” always has about for teaspoons missing – I can’t hepl but have a few bites while preparing the salsa…I just LOVE corn!
Don’t make this with any other type of onion! I have tried it and the flavour of the salsa is completely different – who would have thought that 1/4 cup of red onion would pack so much punch?! Also, above you see a piture of the red onions missing their centers after it has been sliced (but before being diced). If you want to avoid crying while cutting your onions this is a great tip to try, AND it works with ALL onions!
I really have a love / hate relationship with cilantro. I love the flavour it adds to a dish, but slightly too much turns me off. After several times making this salsa and playing around with the cilantro content the Mr. and I agree that 1Tbsp is the perfect amount for us. Feel free to add more or less based on your preference. Side Note: the original recipe calls for 1/3 cup.
At this stage add the liquids/spices.
Last, but certainly not least the star of the show will arrive, avocodo!
I typically buy my avocados so they are ready to eat… a little soft, not too ripe, but not too hard either. For this salsa choose avocados that are a little harder than what you would normally buy (not the kind that are soft enough to mash up for guacamole). They will stay better and not make the salsa too “gooey”.
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