California Avocado Salsa

SUBMITTED BY: Mary Vosika

"From her home in Magalia, California, Mary Vosika dishes out this spicy avocado blend. 'The salsa's festive green and red colors bring a bit of cheer to any get-together,' she writes."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

USMETRIC

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INGREDIENTS

3 large ripe avocado, peeled and cubed
3 medium tomatoes, seeded and chopped
1 1/2 cups chopped sweet red pepper
1 small onion, chopped
1 jalapeno pepper, seeded and chopped*
3 tablespoons minced fresh cilantro or parsley
1/4 cup lime juice
salt to taste
Tortilla chips

READ REVIEWS (7)

DIRECTIONS

In a bowl, combine the first eight ingredients; mix well. Serve immediately with chips.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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REVIEWS

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Reviewed on May 5, 2008 by nataliec

This was great! I made it for a salsa contest and won first place! The only thing I changed was omitting the red pepper and I definitely reccommend cilantro not parsley. The other change I made was mixing all the ingredients the night before and adding the avocado last minute. Letting it sit over night allows the flavors to blend and adds a little moisture. Enjoy!

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Reviewed on Apr. 7, 2008 by TRIPLEJ28

This is the way we like our guacamole now. I skipped the sweet peppers. Put minced garlic and lots more cilantro, as we love it. We had it on tostadas tonight.

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Reviewed on Mar. 30, 2008 by Vicki

This tasted awesome - it looked a little mushy because I don't like big chunks of avocado but the taste was great. You probably would want to double the batch, though. Three people finished it off within 5 minutes.

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