Avocado Salsa

Karen Sokol, from the kitchen of El Cholo.

2 medium-sized avocados (preferably Hass)

1/2 red bell pepper (stemmed, seeded and finely diced)

1/2 medium white onion (peeled and finely sliced

1 T. fresh cilantro (chopped)

1 ripe tomato (stemmed and finely diced)

1 Serrano chili (stemmed, seeded and finely diced; be careful to wash hands after preparation to avoid burning eyes and skin)

Juice of 1/3 lime

1/2 tsp. kosher salt

Pinch freshly ground black pepper

Cut the avocados in half, removing the pits, and cut into fine dices. Place in a bowl and fold in the remaining ingredients. Taste and correct the seasonings if necessary.

If you are not going to use this immediately, film top with olive oil and cover with plastic wrap. It will store at room temperature for an hour or two. Pour off the oil before serving. Serves 4.