Pepper Avocado Salsa Recipes

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 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.

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 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

AVOCADO AND CORN SALSA

Avocado and Corn Salsa image

This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.

Provided by Irish916

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

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups canned yellow corn, drained
3 avocados, diced
1 bunch fresh cilantro, chopped
3 limes, juiced
2 shallots, chopped
1 small red chile pepper, chopped
salt and ground black pepper to taste

Steps:

Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 23.9 g, Fat 15.3 g, Fiber 8.3 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 176.9 mg, Sugar 3.4 g

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.

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