Venezuelan Avocado Salsa
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 servingsPrep
15 minCook
0 minReady
3⅓ hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
onions
finely chopped |
|
| 177 | ml |
sweet red bell peppers
finely chopped, about 1 small |
|
| 45 | ml |
jalapeño pepper
finely chopped seeded |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
white wine vinegar
|
|
| 5 | ml |
dijon mustard
|
|
| 3.8 | ml |
sea salt
|
|
| 1.3 | ml |
black pepper
fresh ground |
|
| 1 | clove |
garlic
large, minced |
|
| 355 | ml |
avocados
about 2 |
*
|
| 453.6 | g |
italian plum (roma) tomatoes
chopped seeded, about 1 1/2 cups |
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
| 1.3 | ml |
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.
