Here's what you need:
Dice the tomatoes, chilies and green onions and place in a bowl.
Mince the garlic, ginger and all the spices in a small bowl and set aside. (Sorry no pictures for the next couple directions.)
In a pot bring the vinegar up to a boil and add sugar and salt stirring till combined then take off heat.
In a skillet heat the oil on med high heat until it is rippling, then add the ginger, garlic and spice mixture and cook for about 1 minute stirring often.
Pour that mixture into the vinegar mixture and stir to combine.
Finally pour the vinegar mixture over your tomatoes and let cool for at least 1 hour but can go up to 4 hours.
One hour before serving, core and dice your avocados and mix into tomato mixture.
- 1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
- 2 serrano chiles, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup distilled white vinegar
- 2 1/2 tablespoons packed light or dark brown sugar
- 1 1/2 teaspoons kosher salt
- 4 teaspoons minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons mustard powder
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1/2 cup extra-virgin olive oil
- 2 firm-ripe avocados, cut into 3/4-in. chunks
- In a bowl, combine tomatoes, chilies, and green onions.
- In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat.
- Put ginger, garlic, and dry spices in a bowl.
- In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute.
- Remove from heat, stir in seasoned vinegar, and pour over tomato mixture
- Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir avocados into salsa and bring to room temperature.