Avocado Salsa

By: Esther Vasa

Ripe Avocados – 2 scooped
Onion – 1 finely diced
Jalapeno – 1 seeded and finely diced
Peppers – ½ each of red and orange (love the colors)
Juice of one whole lemon
Olives – drained and each cut into four parts
Olive oil – 1 tbsp
Cilantro – 1 cup
Chili powder – 1/4th tsp
Sea salt – to taste (optional)

Mash the avocados with a nice flat spoon. Put in all the ingredients and mix thoroughly. This stays in refrigerator for three days if sealed properly. You could enjoy use this as a filling for your baked potato or have it with baked colocasia.

Preparation Time: 15 minutes

Serves: 4

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