MICHOACAN CHUNKY AVOCADO AND POTATO SALSA
I learned how to make this during my chef assistant days at Draeger's Cooking School. This is a very different salsa because it uses a potato. Please use waxy white potato, Yukon, or red potato for this dish.
Provided by Rinshinomori
Categories Sauces
Time 20m
Yield 4 cup
Number Of Ingredients 9
Steps:
- In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
- Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
- Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato.
- Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.
Nutrition Facts : Calories 182.2, Fat 10.8, SaturatedFat 1.5, Sodium 95.9, Carbohydrate 21.6, Fiber 7.7, Sugar 5.5, Protein 3.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#30-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #sauces #condiments-etc #mexican #easy #vegetarian #salsas #dietary
You'll also love
