| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | California | June 1995 | 1 | servings |
INGREDIENTS
| 2 | Avocados; (preferable | |
| ; California) | ||
| 2 | Vine-ripened tomatoes; (about 1 pound), | |
| ; seeded and chopped | ||
| ; fine | ||
| 1 | Red onion; chopped fine (about | |
| ; 3/4 cup) | ||
| 1 | Pickled jalapeno chili; minced (wear rubber | |
| ; gloves) | ||
| 6 | tb | Fresh lime juice |
| 1 | tb | Vegetable oil |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining salsa ingredients. Salsa may be made 4 hours ahead and chilled, covered. Gourmet June 1995 Converted by MC_Buster. Per serving: 853 Calories (kcal); 76g Total Fat; (73% calories from fat); 10g Protein; 52g Carbohydrate; 0mg Cholesterol; 3243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 Fruit; 15 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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