3-5 avocados
4-6 tomatoes
Bunch cilantro
Bunch scallions
Juice of one lemon or lime
1 jalapeño
Salt to taste
Dice avocados nice and small. Same with the tomatoes. You should have nearly the same amounts of these.
Slice scallions thin, all the white and all the green.
Chop all the cilantro except the woody part of the stems.
Squeeze all the juice from the lime. Lemon will work too. Helps keep the avocados from going brown.
Add about half a cup of green salsa to the bowl.
Stir everything together and let set in fridge. (Unless you’re starving.)
Serve with a gazillion chips.
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