Difference between revisions of "Summer Salsa"
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* Optional: [[bell pepper]]s, [[chile pepper|hot peppers]], grilled [[corn]], etc. | * Optional: [[bell pepper]]s, [[chile pepper|hot peppers]], grilled [[corn]], etc. | ||
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In a medium sized bowl, mix [[rice vinegar|rice wine vinegar]], [[oil]], chopped [[garlic]], [[salt]] and [[pepper]] to taste. | In a medium sized bowl, mix [[rice vinegar|rice wine vinegar]], [[oil]], chopped [[garlic]], [[salt]] and [[pepper]] to taste. | ||
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[[Category:Hass avocado Recipes]] | [[Category:Hass avocado Recipes]] | ||
[[Category:Malaysian cuisine]] | [[Category:Malaysian cuisine]] | ||
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[[Category:Malaysian cuisine]] | [[Category:Malaysian cuisine]] | ||
[[Category:Red onion Recipes]] | [[Category:Red onion Recipes]] | ||
[[Category:Rice vinegar Recipes]] | [[Category:Rice vinegar Recipes]] | ||
Latest revision as of 10:21, 15 July 2012
Description
This is a salsa we made when we felt that the hot summer days and evenings in Arizona called for a salsa/garnish for our meals that would bring some "cool" to the table. So simple!
Ingredients
- ¼ Cup red onion or sweet Onion
- 1 Genuine California avocado
- 1 orange (medium to large)
- 3 medium sized tomatoes
- 1 Tbsp olive oil
- 2 to 4 tbsp. rice wine vinegar (flavored rice wine vinegar works well also)
- Chopped garlic to taste
- salt and pepper to taste
- Optional: bell peppers, hot peppers, grilled corn, etc.
Procedures
In a medium sized bowl, mix rice wine vinegar, oil, chopped garlic, salt and pepper to taste.
Finely chop 1/4 cup Onion
Chop tomatoes into 1/4 inch to 1/2 inch chunks
Peel and cut orange into segments without membrane and cut into 1/4 inch to 1/2 inch chunks
Peel avocado and chop into 1/4 inch to 1/2 inch chunks
Add to oil/vinegar seasoned mix
Stir all ingredients together and chill for 1/2 hour
Refrigerate for at least one hour.
