Foods | Cooking
Hints & Tips
Recipe by Chef Sarah Scott of
the Robert Mondavi Winery of California. This salsa is great served with corn chips, tortillas,
tacos, burritos, tostadas, etc.
Check out more delicious
Appetizer Recipes, and
Salsa Recipes for more great cooking ideas.
Roasted Bell Pepper & Avocado Salsa Recipe
Dips & Spreads,
Sweet Bell Peppers
Yields: serves many
Prep time: 30 min
1 ripe, firm
avocado, cut into 1/4-inch dice
1 large red bell pepper, roasted, peeled, seeded and diced*
1 large yellow bell pepper, roasted, peeled, seeded and diced*
2 tablespoons minced red
1 tablespoons chopped
garlic clove, minced
2 tablespoons fresh-squeezed
1 teaspoon rice vinegar
2 teaspoon extra-virgin
1/4 teaspoon black pepper
* I usually use bottled roasted peppers.
In a large bowl, combine avocado,
roasted red and yellow peppers, onion, cilantro, and garlic.
In a small bowl, whisk together the lime juice, rice vinegar, olive oil, salt, and pepper. Pour
over avocado mixture and stir gently to combine.
Refrigerate, covered, until ready to use. Remove from refrigerate 1/2 hour before using to bring to room temperature.
Serve with corn chips, tortillas, tacos, burritos, tostadas,
Homemade Baked Tortilla Chips, etc.