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Add a photoServings: 1
Ingredients
- 2 x Avocados, (preferable California)
- 2 x Vine-ripened tomatoes, (about 1 lb.), seeded and minced fine
- 1 x Red onion, minced fine (about 3/4 c.)
- 1 x Pickled jalapeno chili, chopped (wear rubber gloves)
- 6 Tbsp. Fresh lime juice
- 1 Tbsp. Vegetable oil
- 1Â 1/2 tsp Salt
Directions
- Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining salsa ingredients. Salsa may be made 4 hrs ahead and chilled, covered.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 437g | |
| Calories 503 | |
| Calories from Fat 385 | 77% |
| Total Fat 43.08g | 54% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 3514mg | 146% |
| Potassium 1225mg | 35% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 14.9g | 50% |
| Sugars 9.09g | 6% |
| Protein 5.38g | 9% |
