Sun-Dried Tomato-Avocado Salsa |
Course : Salsas
Source: Cooking Light, Sept. 1995, page 98
Serves: 10 |
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Ingredients:
1/2 ounce sun-dried tomatoes -- packed without oil |
1 cup boiling water |
1 1/4 cups plum tomato -- diced |
3/4 cup avocado -- peeled, diced |
1/4 cup red onion -- finely chopped |
2 tablespoons fresh basil -- chopped |
1 tablespoon seeded jalapeno pepper -- finely chopped |
2 tablespoons orange juice |
2 teaspoons lemon rind -- grated |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 clove garlic -- crushed |
2 sprigs basil -- (optional) |
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Preparation / 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: 2-1/2 cups (serving size: 1/4 cup).
Serve with pork or chicken; garnish with basil sprigs, if desired.
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