Avocado Salsa


Delicious served as a dip with tortilla chips or used as an accompaniment for a variety of Tex-Mex-type entrees and grilled meats. Avocado Salsa 2 ripe avocados (not too soft, though) 2 vine-ripened tomatoes, seeded and chopped fine 1 medium red onion, chopped fine, soaked in ice water and thoroughly drained 1 to 2 pickled jalapeño chilies, minced 2 tablespoons fresh lime juice 2 tablespoon snipped fresh cilantro leaves Salt and freshly ground black pepper to taste


Halve, Pit, And Peel Avocados. Chop Avocados Fine And In A Bowl Stir Together With Remaining Ingredients. Season To Taste With Salt And Pepper. Best Served At Room Temperature. May Be Made Up To 4 Hours Early, Covered With Plastic Wra

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