Pepper Avocado Salsa Food

PEPPER AVOCADO SALSA

Pepper Avocado Salsa image

Much of our summer menu is done on the grill, and peppers and avocados are favorites in my family. That led me to create this recipe to help spice up our barbecued entrees. I have also served it as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf. With our 14-year-old daughter, we live on 4 wooded acres on Mt. Pisqua. -Theresa Mullens, Gill, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 13

Ingredients

2 medium tomatoes, diced
1/4 cup each diced green, sweet red and yellow pepper
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 garlic clove, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 teaspoon sugar
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Dash hot pepper sauce
1 large ripe avocado

Steps:

In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

AVOCADO SALSA

Avocado Salsa image

Make and share this Avocado Salsa recipe from Food.com.

Provided by spatchcock

Categories Sauces

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

2 ripe avocados (not too soft, though)
2 vine-ripened tomatoes, seeded and chopped fine
1 medium red onion, chopped fine, soaked in ice water and thoroughly drained
1 -2 pickled jalapeno chili, minced
2 tablespoons fresh lime juice
2 tablespoons snipped fresh cilantro leaves
salt
fresh ground black pepper

Steps:

Halve, pit, and peel avocados.
Chop avocados fine and in a bowl stir together with remaining ingredients.
Season to taste with salt and pepper.
Best served at room temperature.
May be made up to 4 hours early, covered with plastic wrap and refrigerated.

AVOCADO AND RED PEPPER SALSA

Avocado and Red Pepper Salsa image

Make and share this Avocado and Red Pepper Salsa recipe from Food.com.

Provided by MC DJ

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 ripe avocados
1 red onion
1 red pepper
4 green chilies
30 ml chopped fresh coriander
30 ml sunflower oil
1 lemon, juice of
salt and pepper

Steps:

Half and stone the avocados.
Scoop out and finely dice the flesh.
Finely chop the red onion.
Slice the top off the pepper and pull out the central core.
Shake out any remaining seeds.
Cut the pepper into thin strips and then dice up the thin strips.
Halve the chilies, remove their seeds and finelt chop them.
Mix the chilies, coriander, oil, lemon and salt and pepper to taste.
Place the avocado, red onion and pepper in a bowl.
Pour in the chili and coriander dressing and toss the mixture well.
Serve immediately.

Nutrition Facts : Calories 259.6, Fat 21.5, SaturatedFat 3, Sodium 12.8, Carbohydrate 18, Fiber 8.6, Sugar 5.7, Protein 3.6

PINEAPPLE AND AVOCADO SALSA

Pineapple and Avocado Salsa image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 1 1/4 cups

Number Of Ingredients 9

Ingredients

1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

Steps:

In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.

AVOCADO SALSA

Avocado Salsa image

Provided by Trisha Yearwood

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

Steps:

Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

SAUTEED CHICKEN WITH PEPPERS AND AVOCADO SALSA

Sauteed Chicken with Peppers and Avocado Salsa image

Categories Chicken Sauté Low Fat Yogurt Avocado Bell Pepper Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 large tomato, chopped
1/4 cup diced avocado
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
1 tablespoon fresh lime juice
4 7- to 8-inch flour tortillas
1 tablespoon vegetable oil
3 skinless boneless chicken breast halves, cut into 1/2-inch strips
2 yellow or red bell peppers, cut into 1/2-inch strips
1/4 cup nonfat plain yogurt

Steps:

Mix first 6 ingredients in small bowl. Season with salt and pepper.
Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.

AVOCADO-PINEAPPLE SALSA

Avocado-Pineapple Salsa image

Use this recipe when making our Caribbean Pork with Avocado-Pineapple Salsa.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 can sliced pineapple (8 ounces)
2 thinly sliced scallions
1 diced avocado
Coarse salt and freshly ground pepper

Steps:

Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.

AVOCADO SHRIMP SALSA

Avocado Shrimp Salsa image

I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! -Maria Riviotta-Simmons, San Tan Valley, Arizona

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 6 cups.

Number Of Ingredients 12

Ingredients

1 pound peeled and deveined cooked shrimp, chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.

Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

PEACH AVOCADO SALSA

Peach Avocado Salsa image

Fresh peaches with creamy avocado, bell pepper, onions, and jalapeno make a great summertime salsa. Use as a topper for grilled fish or chicken, or just dip tortilla chips in it. Not a fan of avocados? The salsa is just as great without it. The longer it can marinate, the better it is.

Provided by *Sherri*

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

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

2 fresh peaches - peeled, pitted, and diced
1 jalapeno pepper, seeded and minced
½ red onion, minced
½ red bell pepper, minced
¼ cup chopped fresh cilantro, or to taste
2 cloves garlic, grated
½ lime, juiced
½ lemon, juiced
salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced

Steps:

Gently mix peaches, jalapeno pepper, red onion, red bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and black pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes. Fold avocado into the salsa to serve.

Nutrition Facts : Calories 112 calories, Carbohydrate 12.6 g, Fat 7.5 g, Fiber 5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 8.8 mg, Sugar 4.8 g

AVOCADO AND TROPICAL-FRUIT SALSA

Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Categories Condiment/Spread Fruit Vegetable No-Cook Vegetarian Avocado Winter Healthy Vegan Gourmet

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 California avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste

Steps:

Gently toss together all ingredients with salt and pepper to taste.

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PEPPER AVOCADO SALSA | RECIPE | STUFFED PEPPERS, RECIPES, …

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