Avocado Salsa with Olives and Cilantro

Avocado Salsa with Olives and Cilantro

Makes about 4 cups
This recipe makes a generous amount of delicious, veggie-packed salsa, a colorful alternative to guacamole for game days and award parties. Serve it with chips or over nachos, or spoon it on chili or baked potatoes. Using one serrano will give you a fairly mild salsa; stir in a second one for more fire.
Ingredients: 
  • 1 large red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 serrano peppers, seeded and finely chopped
  • 1/2 small red onion, diced
  • 1/2 cup sliced pitted black olives
  • 1/4 cup lime juice
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon hot sauce, plus more to taste
  • 1/2 cup chopped fresh cilantro
  • 2 ripe avocados, peeled and diced
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 
In a medium bowl, stir together bell peppers, serrano, onion, olives, lime juice, hot sauce and salt. Fold in cilantro and avocados. Taste and adjust seasoning before serving, adding more hot sauce if needed.
Nutritional Info: 
Per Serving: Serving size: 2 tablespoons, 100 calories (80 from fat), 8g total fat, 1g saturated fat, 330mg sodium, 7g carbohydrates, (2 g dietary fiber, 1g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion