Best Tinas Avocado Salsa Recipes

MEXICAN AVOCADO SALSA

Mexican Avocado Salsa image

Provided by Aarón Sánchez

Time 15m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

2 ripe hass avocados
3 tomatillos, husked, rinsed and diced (about 1 cup)
1/4 cup chopped sweet onion
3 tablespoons chopped fresh cilantro
1 jalapeno pepper, finely chopped
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper

Steps:

Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice.
Combine the avocados, tomatillos, onion, cilantro, jalapeno, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and gently mix.

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