Roasted Pepper-Avocado Salsa Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 16, 2012
The recipe is easy to make and delicious. I would reduce the onion by half and double the peppers. I put everything through the food processor so it came out a lot thinner then pictured but it tastes amazing. Definitely a keeper.
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Photo by Gitano
Reviewed: Jul. 25, 2011
This is such a versatile recipe, you can add/modify/delete the ingredients but the premise is the same... I skipped the tomatoes as I was looking to make a salsa without them. I used a dried, ancho chile pepper that I roasted a few minutes to soften, then ground it up (skipping the habanero as I didn't have one), I did not add the oil as you do not need it (IMO), served with homemade tortilla chips, awesome!
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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada
Reviewed: Jul. 12, 2007
Sometimes, we also add cilantro and green onions to the mixture before serving.
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Cooking Level: Intermediate

Home Town: Antioch, California, USA
Living In: Las Vegas, Nevada, USA

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