| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 4 | Servings | |
INGREDIENTS
| 1 | Ripe avocado, peeled and | |
| diced | ||
| 4 | Tomatoes, diced | |
| 1 | Red onion, diced | |
| 1 | Green pepper, seeded and | |
| diced | ||
| 1 | Jalapeno pepper, fresh or | |
| canned finely diced -or- | ||
| 1 | Green chili, finely diced | |
| wear rubber gloves | ||
| optional | ||
| 1 | Clove garlic, minced | |
| Salt, to taste | ||
| 2 | T | Red wine vinegar |
| 1 | T | Olive oil, or |
| 1 | T | Salad oil |
| 4 | Tabasco sauce |
INSTRUCTIONS
Joel Ehrlich <Joel.Ehrlich@salata.com> Combine the vegetables in a medium bowl. Mash the garlic with salt in a cup or small bowl. Add the vinegar, oil and Tabasco sauce. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 119
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 82.7mg
Potassium: 513.1mg
Carbohydrates: 9.5g
Fiber: 4.8g
Sugar: 3.5g
Protein: 2g