- 1 cup grape tomatoes
- 1/2 cup fresh cilantro
- 1 peeled green chile, from a 4 oz. can of Old El Paso hole Green Chiles
- 1 teaspoon lime juice
- 1/2 teaspoon kosher salt
- 2 ripe avocados, pitted, peeled and diced
- Combine the tomatoes, cilantro, chile and lime juice in a food processor. Process until smooth, about 1 minute.
- Divide the avocado evenly between four plates. Drizzle each with the tomato cilantro sauce.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.