Pepper Avocado Salsa

This summertime recipe will help spice up your barbecued entrees. It can also be served as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf.


3 1/2 cups (14 servings)


2 medium tomatoes, diced
1/4 cup each diced green, sweet red and yellow pepper
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon 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 granulated (white) sugar
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
dash hot pepper sauce
1 large ripe avocado


In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.

Nutritional Information

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

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