- Course: Appetizer, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 60 Times
Can be made ahead of time.
Sometimes the whole is greater than the sum of its parts, as in this cross between a spicy vegetable salsa and a traditional guacamole. Beware: you’ll love this crunchy dip. When I first prepared it, a few friends and I quickly consumed the whole bowl and wanted more. Crisp tortilla chips and some frosty margaritas, chilled beer, or wine are just right with this, followed by Tequila-Lime Grilled Shrimp and Cuban black beans.
If you’re not having margaritas or well-chilled beer, something light and frivolous would be nice here, such as an off-dry riesling, a chenin blanc, or a geworztraminer.
1. Combine all the ingredients except the avocado in a medium bowl. Cover and refrigerate for 1 hour.
2. Spoon into a serving bowl. Just before serving, gently stir in the avocado and taste for seasoning. Garnish with cilantro leaves.
Advance Preparation: The salsa may be prepared up to 4 hours ahead through step 1 and refrigerated.When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.
Nutritional information is based on 16 servings and includes 1/4 teaspoon of added salt.