Avocados with Fresh Salsa

Avocado halves make neat nests for a spunky tomato salsa. The pretty red and green "boats" are ideal for a buffet supper.

INGREDIENTS

• 2 tablespoons fresh cilantro (coriander) leaves
• 1 or 2 small fresh hot green chilies, such as Serrano or jalapeno, stemmed (and seeded, if desired)
• 2 medium-size tomatoes, peeled, quartered, and seeded
• 6 green onions
• 2 tablespoons each salad oil and red wine vinegar
• 3 medium-size ripe avocados Lemon juice

METHOD

Insert metal blade. Chop cilantro; leave in work bowl. With motor running, drop chilies through feed tube; continue processing until finely chopped. Trans¬fer chilies and cilantro to a mixing bowl. Chop tomatoes. Add to Chile mixture.

Change to slicing disc. Slice onions. Stir into Chile mixture with oil and vinegar.
Halve and pit avocados; peel if desired, then brush with lemon juice. Place avocado halves on a platter; spoon about 1/3 cup of the salsa into each half. Makes 6 servings.