Chunky Avocado Papaya Salsa Recipes
CHUNKY AVOCADO SALSA
A versatile guacamole can play several roles: as a dip with fresh veggies and tortilla chips or as a front-and-center sauce to complement grilled meats.
Provided by josamky1063
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and seed avocados and cut into large chunks. Place in a glass bowl.
- Squeeze the juice of the limes over the avocado.
- Dice the tomatoes into large pieces, add to bowl.
- Chop the red onion into small pieces and add to bowl.
- Wearing plastic gloves, stem, seed, and de-vein the jalapeno pepper and chop fine and add to bowl.
- Chop the cilantro fine and add to bowl. Stir in all ingredients together and combine, including the olive oil.
- Cover the top of the bowl with a piece of plastic Wrap to keep the air out so the avocados do not change color.
- Refrigerate until served.
Nutrition Facts : Calories 316.5, Fat 28.8, SaturatedFat 4.1, Sodium 13.4, Carbohydrate 17.3, Fiber 10.5, Sugar 3.4, Protein 3.5
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- In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
- Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.
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