Campana Family Sauce - Avocado and Tomato Salsa

Eat with corn chips or use as a sauce. Makes about 2 1/2 cups salsa.


  • 2 large tomatoes, chopped
  • 1 Tablespoon Campana’s Jalapeño Italian Hot sauce
  • 2 Tablespoons green onions, sliced
  • 2 Tablespoons cilantro, chopped
  • 2 Tablespoons balsamic vinegar
  • 1/4 teaspoon sea salt
  • 1 small avocado, diced


  1. Mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in avocado. Serve at room temperature.

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