Sun-dried tomato-avocado salsa
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Sun-dried tomatoes, (6) packed without oil |
| 1 | cup | Boiling water |
| 1¼ | cup | Diced plum tomato |
| ¾ | cup | Diced peeled avocado, (1 large) |
| ¼ | cup | Finely chopped red onion |
| 2 | tablespoons | Chopped fresh basil |
| 1 | tablespoon | Finely chopped seeded jalapeno pepper |
| 2 | tablespoons | Orange juice |
| 2 | teaspoons | Grated lemon rind |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Garlic clove, crushed | |
| Basil sprigs, (optional) | ||
Directions
Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.
Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Yield: 2-½ cups (serving size: ¼ cup).
NOTES : From Chef Bruce Molzan, owner of The Ruggles Grill in Houston.
Serve with pork or chicken; garnish with basil sprigs, if desired.
Recipe by: Cooking Light, Sept. 1995, page 98 Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@...> on Mar 19, 1997