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Avocado Salsa Recipe

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This recipe for Avocado Salsa, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large avocados;
1/4 tsp. lime juice;
1 med. tomato\raw;
1 small red bell pepper\raw;
1 tsp. ground coriander;
1 tsp. ground cumin;
1/4 c. fresh coriander leaves, chopped ;
1 medium red onion\raw, finely chopped;
2 Tbsps. plus 2 tsps. olive oil;
1/8 tsp. hot red pepper sauce.

Directions:
Directions:
Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min./ Cooking time: 5 min.
Personal Notes:
Personal Notes:
You never realize how much you'd miss an ingredient until you a) can't grow it any longer and b) have to buy it. I miss our beautiful avocado trees that we had in the warm southwest area of the US and if you had to buy 'em they were $1 @ or in eastern Europe where you pay 5 euros per Kilo. Whatever the cost - avocados are worth the trip to the greengrocer.

 

 

 

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