Tomato and avocado salsa

Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta. 1 pound ripe tomatoes, finely diced 1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels 1 to 3 serrano or jalapeño peppers, minced 1 ripe avocado, peeled, pitted and finely diced 2 to 3 teaspoons fresh lime juice (to taste) 1 tablespoon extra virgin olive oil 1/4 cup chopped cilantro (more to taste) Salt, preferably kosher salt, to taste 1. Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving. Summer Variation: In the summer, when corn is in season, steam one ear of corn for four to five minutes. Remove the kernels, and toss with the above ingredients.