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.
- 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 red onion, minced
- 1 tablespoon cilantro, chopped
- 1 garlic clove, minced
- 2 tablespoons lime juice, freshly-squeezed
- 1 teaspoon rice vinegar
- 2 teaspoons olive oil, extra-virgin
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
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In a large bowl, combine avocado, roasted red and yellow peppers, onion, cilantro, and garlic.
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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.
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Refrigerate, covered, until ready to use. Remove from refrigerate 1/2 hour before using to bring to room temperature.
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Serve with corn chips, tortillas, tacos, burritos, tostadas, Homemade Baked Tortilla Chips, etc.
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Serves many.
* I usually use bottled roasted peppers.
Recipe by Chef Sarah Scott of the Robert Mondavi Winery of California.