Sun-Dried Tomato-Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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From Chef Bruce Molzan, owner of The Ruggles Grill in Houston Ingredients:
1/2 ounce sun-dried tomatoes, packed without oil (about 6) |
1 cup boiling water |
1 1/4 cups diced plum tomato |
3/4 cup diced peeled avocado (about 1 large) |
1/4 cup finely chopped red onion |
2 tablespoons chopped fresh basil |
1 tablespoon finely chopped seeded jalapeno pepper |
2 tablespoons orange juice |
2 teaspoons grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, crushed |
basil sprigs (optional) |
Directions:
1. Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.
2. Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Serve with pork or chicken; garnish with basil sprigs, if desired.
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