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Venezuelan Avocado Salsa

Venezuelan Avocado Salsa

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Submitted by happyzhangbo

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

Ingredients

3 7.1E+2
CUPS ML ONIONS
finely chopped
¾ 177
CUP ML SWEET RED BELL PEPPERS
finely chopped, about 1 small
3 45
TABLESPOONS ML JALAPEÑO PEPPER
finely chopped seeded
3 45
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
3 45
TABLESPOONS ML WHITE WINE VINEGAR
1 5
TEASPOON ML DIJON MUSTARD
¾ 3.8
TEASPOON ML SEA SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
fresh ground
1 1
CLOVE CLOVE GARLIC
large, minced
1 ½ 355
CUPS ML AVOCADOS
about 2 *
1 453.6
POUND G ITALIAN PLUM (ROMA) TOMATOES
chopped seeded, about 1 1/2 cups
2 3E+1
TABLESPOONS ML CILANTRO
chopped fresh
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 55 56% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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