| 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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