| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsas |
8 |
servings |
INGREDIENTS
| 1 |
c |
Diced granny smith apple |
| 1/2 |
c |
Diced peeled ripe avocado |
| 1/4 |
c |
Diced red bell pepper |
| 1/4 |
c |
Diced red onion |
| 1 |
tb |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Minced jalapeno |
| 1/2 |
ts |
Grated lime rind |
| 1/8 |
ts |
Salt |
| 1 1/2 |
tb |
Fresh lime juice |
| 1 |
ds |
Pepper |
| 1 |
sm |
Clov garlic; minced |
INSTRUCTIONS
Combine all ingredients in a bowl, and toss well. Yield: 2 cups
(serving size:
1/4 cup).
NOTES : Make this the next time you want a change from a tomato salsa
to serve with beef, pork, or chicken.
Recipe by: Cooking Light, October 1994, page 76
Converted by MM_Buster v2.0l.
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