Avocado Salsa for Grilled Fish

Makes 2 cups 

2 Italian plum tomatoes 

1 small jalapeño chili 

2 to 3 avocados 

juice of 1 lime 

1/2 c. onion, chopped fine 

1/4 tsp. salt 

In a very hot iron skillet, roast tomatoes. Cool and dice, including the charred skin. Set aside. Wearing gloves, cut the jalapeño in half and remove seeds and membrane. Chop fine and add to tomatoes. Peel and seed avocados. Chop fine, squeeze lime juice over the pieces, and toss to mix. Mix all ingredients together with onion, and season with salt. Serve at room temperature.