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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

710 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
30 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.

 

* 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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