Recipe by ACORREA
"This refreshing salsa is a must at all our family cookouts. It's great with tortilla chips, served over meats, or on salads."
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habanero pepper, halved and seeded
Anaheim chile peppers
avocados - peeled, pitted and diced
ripe tomatoes, diced
ground black pepper
Sometimes, we also add cilantro and green onions to the mixture before serving.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pepper-Avocado Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 257
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