Mexican recipes
Mexican avocado and olives salsa
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15 min
Serves 2
Mexican
Ingredients
- 2 ripe avocados, chopped 2 ripe avocados, chopped
- 6 tomatoes, chopped coarsely 6 tomatoes, chopped coarsely
- 1 large white onion, chopped 1 large white onion, chopped
- 2 jalapeno peppers, finely chopped 2 jalapeno peppers, finely chopped
- 1/4 cup garlic (chopped) 60 ml garlic (chopped)
- 1 cup coriander (chopped) 240 ml coriander (chopped)
- 1/2 cup black olives (chopped or thinly sliced) 120 ml black olives (chopped or thinly sliced)
- 1/4 cup wine vinegar 60 ml wine vinegar
- 1/4 cup olive oil 60 ml olive oil
- Salt to taste Salt to taste
Method
Combine all ingredients in a large mixing bowl, mix well using a fork, taste and adjust with salt as needed. Cover with plastic wrap and refrigerate for at least 45 minutes before serving.
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