Roasted Bell Pepper and Avocado Salsa Recipe

This Roasted Bell Pepper and Avocado Salsa is great served with corn chips, tortillas, tacos, burritos, tostadas, etc.  This salsa recipe will definitely spiced up your next summer cookout.

 

Roasted Bell Pepper Salsa

 

 

Roasted Bell Pepper and Avocado Salsa Recipe:

Roasted Bell Pepper and Avocado Salsa Recipe

Prep Time: 30 minutes

Cook Time: 0

Yield: serves many

Ingredients:

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 onion
1 tablespoons chopped cilantro
garlic clove, minced
2 tablespoons fresh-squeezed lime juice
1 teaspoon rice vinegar
2 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

*  I usually use bottled roasted peppers.

 

Instructions:

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.

Serves many.

 

https://whatscookingamerica.net/Appetizers/RoastedPepperAvocadoSalsa.htm

Recipe by Chef Sarah Scott of the Robert Mondavi Winery of California.

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Categories:

Avocado Appetizers    Avocados    Bell Peppers    Salsa   

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