 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
In Phoenix, Arizona, Jamie Jeffers combines tomatoes, onion and jalapeno with cilantro and avocado for a chunky salsa that is great with crunchy tortilla chips. TIP: Sometimes I use a few fresh green chilies instead of the jalapeno pepper, and scoop the mixture over a green salad for a healthy and zesty dressing, Jamie says. Ingredients:
3/4 pound plum tomatoes, cut into wedges |
1 small onion, cut into wedges |
1/4 cup lightly packed fresh cilantro leaves |
1 jalapeno pepper, seeded |
1/2 teaspoon minced garlic |
1/2 teaspoon salt |
1 large ripe avocado, peeled and diced |
tortilla chips |
Directions:
1. In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not overprocess); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers. Yield: about 2-1/2 cups.
|
|