Pepper Avocado Salsa Recipe

5 1 1
Pepper Avocado Salsa Recipe
Pepper Avocado Salsa Recipe photo by Taste of Home
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Pepper Avocado Salsa Recipe

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5 1 1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 medium tomatoes, diced
  • 1/4 cup each diced green, sweet red and yellow pepper
  • 1/4 cup diced red onion
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon cider or white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh dill or 1 teaspoon dill weed
  • 1 teaspoon sugar
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • Dash hot pepper sauce
  • 1 large ripe avocado

Directions

In a bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa. Serve with chips or as an accompaniment to meat, poultry or fish. Yield: 3-1/2 cups.
Originally published as Pepper Avocado Salsa in Country Woman July/August 1998, p31

Nutritional Facts

1/4 cup: 49 calories, 4g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 2 medium tomatoes, diced
  • 1/4 cup each diced green, sweet red and yellow pepper
  • 1/4 cup diced red onion
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon cider or white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh dill or 1 teaspoon dill weed
  • 1 teaspoon sugar
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • Dash hot pepper sauce
  • 1 large ripe avocado
  1. In a bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa. Serve with chips or as an accompaniment to meat, poultry or fish. Yield: 3-1/2 cups.
Originally published as Pepper Avocado Salsa in Country Woman July/August 1998, p31

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jesseatt User ID: 5875894 29207
Reviewed Jun. 20, 2011

"I have made this recipe three times. I have seen this dish disapppear in a matter af moments. This is one of the best salsa recipes for the summertime! This dish has been the focus of the party and demands for this recipe has been great! Try this salsa recipe and you will be the star of your party!"

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