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Venezuelan Avocado Salsa

 
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That's why you should always make salsa from the scratch. It's simple and refreshing. The best thing is that you can control the amount of salt you put in.

Yield

12

servings

Prep

15

min

Cook

0

min

Ready

3⅓

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 cups onions
finely chopped
¾ cup sweet red bell peppers
finely chopped, about 1 small
3 tablespoons jalapeño pepper
finely chopped seeded
3 tablespoons olive oil, extra-virgin
3 tablespoons white wine vinegar
1 teaspoon dijon mustard
¾ teaspoon sea salt
¼ teaspoon black pepper
fresh ground
*
1 clove garlic
large, minced
1 ½ cups avocados
about 2
*
1 pound italian plum (roma) tomatoes
chopped seeded, about 1 1/2 cups
2 tablespoons cilantro
chopped fresh
*
¼ teaspoon red hot pepper sauce
*

Directions

Combine first 9 ingredients in a large bowl; toss mixture gently.

Cover and refrigerate 3 hours.

Stir in avocado and remaining ingredients just before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 5556% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 157mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 34%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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