"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
"This bright and colorful salsa tastes so fresh, it's a welcome change from the store-bought varieties," says Shelly Platten of Amherst, Wisconsin. "It's wonderful served with tortilla chips. I usually make a double batch since my husband and our two children can't seem to get enough of it."
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Much of our summer menu is done on the grill, and peppers and avocados are favorites in my family. That led me to create this recipe to help spice up our barbecued entrees. I have also served it as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf. With our 14-year-old daughter, we live on 4 wooded acres on Mt. Pisqua.
-Theresa Mullens, Gill, Massachusetts
For a salsa with lots of texture, color and mouthwatering taste, look no further! A medley of chopped shrimp, avocado, tomato, cucumber, onion and cilantro are tossed in lime juice and perked up with a blend of mild spices.
I love the fresh flavors, colors and convenience of this dish. It adds fun to a workday lunch without adding inches to the waistline or putting a dent in the food budget. This can be served immediately or chilled in the morning and eaten at lunch time! It's delicious with baked tortilla chips or spooned over grilled chicken.—Ellen Finger, Lancaster, Pennsylvania
Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it’s good for the extra point. —Maggie Lovat, Green Bay, Wisconsin