Copycat Avocado Salsa Recipes

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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

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 SALSA



Avocado Salsa image

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

Provided by Julesong

Categories     Sauces

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
2 (2 1/4 ounce) cans black ripe olives, sliced, drained
1 red bell pepper, seeded and chopped
1 cup chopped onion
5 -6 cloves garlic, minced
1/3 cup green olives or 1/3 cup vegetable oil
1/4 cup lemon juice, or lime juice or a combination
3 tablespoons white vinegar or 3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 teaspoon freshly ground pepper
4 ripe avocados

Steps:

  • In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
  • In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
  • Pour over corn (or cucumber) mixture; toss to coat.
  • Cover and refrigerate overnight.
  • Just before serving, chop avocados and stir into salsa.
  • Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.

Nutrition Facts : Calories 205.7, Fat 14.3, SaturatedFat 2.1, Sodium 293.9, Carbohydrate 20.6, Fiber 7.7, Sugar 1.9, Protein 3.6

COLOMBIAN AVOCADO SALSA



Colombian Avocado Salsa image

A recipe by Gina MarieMiraglia Eriquez. I have not tried this, it is for the ZWT 7 tour of South/Central America.

Provided by Baby Kato

Categories     Colombian

Time 30m

Yield 3 cups

Number Of Ingredients 8

1/3 cup chile, aja dulce, fresh, seeded and chopped
1 1/2 teaspoons habaneros, fresh, finely chopped
6 tablespoons white vinegar, distilled
2 hard-boiled eggs, large, coarsely chopped
1 1/2 cups avocados, firm, ripe, coarsely mashed
1 cup tomatoes, ripe, chopped
1 cup white onion, sweet, chopped
3/4 cup cilantro, fresh, chopped

Steps:

  • Purée chiles, vinegar, and 1 teaspoon salt in a blender.
  • Transfer to a bowl and stir in remaining ingredients.
  • Chill until ready to use.

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