Best Avocado And Red Pepper Salsa Recipes

AVOCADO SALSA

Avocado Salsa image

Bright and zesty avocado salsa! Loaded with flavor and color. Perfect as a dip or topping over a main dish.

Provided by Jaclyn

Time 15m

Number Of Ingredients 10

Ingredients

6 medium roma tomatoes ((20 oz), seeded and diced)
1 cup chopped red onion, (chopped)
1 large or 2 small jalapeños, (seeded and chopped (1/4 cup. Leave seeds if you like heat))
3 medium avocados, (semi-firm but ripe, peeled, cored and diced)
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 clove garlic, (finely minced)
1/2 tsp salt ((more or less to taste as desired))
1/4 tsp freshly ground black pepper
1/2 cup loosely packed cilantro leaves (, chopped)

Steps:

Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Nutrition Facts : Calories 238 kcal, Carbohydrate 12 g, Protein 2 g, Fat 21 g, SaturatedFat 3 g, Sodium 205 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

AVOCADO SALSA

Avocado Salsa image

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Steps:

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO-MANGO SALSA

Avocado-Mango Salsa image

This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!

Provided by julie

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
¾ cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 avocado - peeled, pitted, and diced
1 teaspoon salt