Michoacan Chunky Avocado and Potato Salsa Recipe

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Michoacan Chunky Avocado and Potato Salsa

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 white potato , waxy, quartered, peeled
2 hass avocadoes
4 tomatoes, juiced and chopped
1 onion, white, medium, finely chopped
6 serrano chili peppers, stemmed and finely chopped
1/4 cup cilantro, chopped
pepper
salt
1 lime , juice of

Directions:

In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender.
Drain and dice the potato into 1/4-inch pieces. Place into a bowl.
Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato.
Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42.77 Kcal (179 kJ)
Calories from fat	0.06 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	9.01mg	0%
Potassium	284.08mg	6%
Total Carbs	10.24g	3%
Sugars	2.56g	10%
Dietary Fiber	1.85g	7%
Protein	1.43g	3%
Vitamin C	13.7mg	23%
Iron	0.5mg	3%
Calcium	15.7mg	2%

Amount Per 100 g
Calories	39.97 Kcal (167 kJ)
Calories from fat	0.06 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	8.42mg	0%
Potassium	265.49mg	6%
Total Carbs	9.57g	3%
Sugars	2.39g	10%
Dietary Fiber	1.72g	7%
Protein	1.34g	3%
Vitamin C	12.8mg	23%
Iron	0.4mg	3%
Calcium	14.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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