Yellow Cherry Tomato Salsa

  • 1 pint, about ¾ lb, yellow cherry tomatoes
  • 1 small, about 4 oz, red onion
  • 2 TB fresh lime juice
  • 6 small red radishes
  • 1 avocado
  • 1 small jalapeno pepper
  • ¼ cup fresh cilantro, minced
  • Sea salt to taste

Cut the cherry tomatoes in quarters. Finely dice the red onion. Trim and finely dice the radishes. Peel, pit and chop the avocado into small pieces. Remove and discard the stem and seeds from jalapeno and mince (using rubber gloves is a good idea). Combine all ingredients in a bowl and mix thoroughly. Taste and adjust seasoning by adding more salt or lime juice if needed.

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