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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."
RECIPE RATING:
Read Reviews
(11)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
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
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What to Drink?
Sauvignon Blanc
DIRECTIONS
In a bowl, combine the first eight ingredients; mix well. Serve immediately with chips.
FOOTNOTE
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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REVIEWS
Reviewed on May 5, 2008 by
nataliec
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nataliec
May 5, 2008
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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13 users found this review helpful
This was great! I made it for a salsa contest and won first place! The only thing I changed...
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Reviewed on Nov. 16, 2007 by alegna
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alegna
Nov. 16, 2007
Great recipe! I made some alterations on different occassions making it. Another review said that it was very forgiving and that is true. I just start chopping and throw everything together. I'll add lemon or lime juice, whichever I have on hand. Sometimes I'll add corn, different coloured peppers, yellow tomatoes, and whatever I have that I think goes well with salsa-like recipes. If you don't have lemon or lime you can add a little vinegar. Salsa isn't an exact recipe kinda thing, so just have fun and create something delicious!
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5 users found this review helpful
Great recipe! I made some alterations on different occassions making it. Another review said...
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Reviewed on Sep. 18, 2008 by
CARR
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CARR
Sep. 18, 2008
My family loved this. Next time I will add more jalapeno. Used fresh cilantro and more was better. My use baked chips instead for healthy swap.
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1 user found this review helpful
My family loved this. Next time I will add more jalapeno. Used fresh cilantro and more was...
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Reviewed on Jul. 21, 2008 by
LeeB
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LeeB
Jul. 21, 2008
This was a last minute put together appetizer. Wow, the whole family inhaled this mixture in 1/2 hour. I did not even have cilantro to add- so I will make sure to have that on hand next time I make it. Also, I chopped my avocado too large- smaller is better. Very tasty and satisfying. Everyone was using it to put on their burgers and chicken after they had dipped into it with the chips. I will make it one of my basic recipes.
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1 user found this review helpful
This was a last minute put together appetizer. Wow, the whole family inhaled this mixture in...
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Reviewed on Mar. 30, 2008 by
Vicki
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Vicki
Mar. 30, 2008
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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1 user found this review helpful
This tasted awesome - it looked a little mushy because I don't like big chunks of avocado but...
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Reviewed on May 18, 2009 by Amanda
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Amanda
May 18, 2009
this recipe was amazing. I brought it to our mothers day get together and everyone raved over it...hit of the party!!
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0 users found this review helpful
this recipe was amazing. I brought it to our mothers day get together and everyone raved over...
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Reviewed on Apr. 3, 2009 by
cocoaro
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cocoaro
Apr. 3, 2009
Made this today, and it was not only delicious, but quick and easy to make. Taste more like pica de gallo, which is basically a fresh/raw salsa. I doubled the recipe to make 40 servings, and ended up with 2 quart jars full. I took others advice and used the juice of one lemon - about 1/4 cup (no limes on hand), instead of the half cup the recipe called for. Seasoned with kosher salt. We like ours somewhat thick & chunky, so with an immersion blender pulsed the veggies until our desired consistency was reached. Hubby and I ate half of a one quart jar tonight. I can only imagine this will improve over the next few days as the flavors merge. A definite keeper!
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0 users found this review helpful
Made this today, and it was not only delicious, but quick and easy to make. Taste more like...
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Reviewed on Mar. 30, 2009 by
K-Dub
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K-Dub
Mar. 30, 2009
Too much lime juice. It took over the entire dish. I think I would have liked the salsa if it weren't for that. I will try making this again but definitely cutting back on the lime juice.
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0 users found this review helpful
Too much lime juice. It took over the entire dish. I think I would have liked the salsa if...
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Reviewed on Apr. 7, 2008 by
TRIPLEJ28
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TRIPLEJ28
Apr. 7, 2008
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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0 users found this review helpful
This is the way we like our guacamole now. I skipped the sweet peppers. Put minced garlic and...
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Reviewed on Mar. 9, 2008 by
TUKHASA
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TUKHASA
Mar. 9, 2008
This was absolutely awesome. We substituted the Jalapeno pepper with Habanero pepper and did not have any cilantro on-hand or roasted red peppers. We could not stop eating this.
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0 users found this review helpful
This was absolutely awesome. We substituted the Jalapeno pepper with Habanero pepper and did...
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