Tomato, Avocado, and Cilantro Salsa

A great party salsa. For a different twist, serve with malanga, plantain, or yuca chips. If you can't find aji rocoto paste, use 2 teaspoons finely minced canned chipotle en adobo. This recipe makes about 4 1/2 cups.

Country of Origin
Preparation time

2 Hass avocados, cut into 1/4-inch dice
1 red onion, finely diced
6 plum tomatoes, seeded and finely diced
2 cups tomato juice
1/2 cup white balsamic vinegar
2 tsp. aji rocoto paste
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
1 cup chopped cilantro


1. In a large bowl, combine avocados, onion, tomatoes, and tomato juice. Gently stir with wooden spoon until blended. Gently stir in aji rocoto paste, lime juice, and salt and pepper to taste. Let sit for 20 minutes.

2. Stir in the cilantro and serve. Or cover and refrigerate up to 1 day. Return to room temperature and stir in cilantro just before serving.