Avocado and Tomato Salsa
Ingredients
- 1 Whole Avacado (Peeled and Diced)
- 4 Roma Tomatoes (Diced)
- ½ cup Purple Onion (Finely Chopped)
- ½ cup Bell Pepper (Finely Chopped)
- 1 Fresh Jalapeño Pepper (Seeded and Chopped)
- 1 Green Chile (Finely Chopped)
- 1 clove Fresh Garlic (Minced)
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Olive Oil
- 4 drops Hot Sauce
- Salt and Pepper - To taste
Directions
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| Mix red wine vinegar, olive oil and hot sauce in bowl set aside. |
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| Combine other ingredients and then add to liquid mixture. Stir, trying no to mash avocado. |
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| Allow a couple of hours to chill in refrigerator. |
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| Serve with chips, quesadillas, tacos or burritos and don’t forget the sour cream. |
February 8th, 2012
Posted by
craigp |
Dips & Salsas, Mexican, Recipes |
no comments
Black Bean Salsa
Ingredients
- 2 12oz. Cans Black Beans (Drained and Rinsed)
- 3 large Tomatoes (Peeled and Chopped)
- 2 cloves Fresh Garlic (Minced)
- 2 Green Onions (Chopped)
- 2 Fresh Jalapeño Pepper (Seeded and Chopped)
- 2 tablespoons Fresh Cilantro (Chopped)
- 2 tablespoons Olive Oil
- Salt & Pepper to taste
Directions
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| Combine in glass bowl and stir let sit in refrigerator for at least two hours. |
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| Serve with tortilla chips. |
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| A nice treat to this, is sour cream. Put a small dollop on each chip after dipping in salsa. |
Note
If in a hurry, a large can of diced tomatoes can be used, drain off juice. You can use the juice if you think it’s needed.
February 8th, 2012
Posted by
craigp |
Dips & Salsas, Mexican, Recipes |
no comments
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