Sun-dried tomato-avocado salsa

10 Servings

Ingredients

Quantity Ingredient
½ ounce Sun-dried tomatoes, (6) packed without oil
1 cup Boiling water
1¼ cup Diced plum tomato
¾ cup Diced peeled avocado, (1 large)
¼ 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
¼ teaspoon Salt
¼ teaspoon Pepper
1 Garlic clove, crushed
Basil sprigs, (optional)

Directions

Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.

Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Yield: 2-½ cups (serving size: ¼ cup).

NOTES : From Chef Bruce Molzan, owner of The Ruggles Grill in Houston.

Serve with pork or chicken; garnish with basil sprigs, if desired.

Recipe by: Cooking Light, Sept. 1995, page 98 Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@...> on Mar 19, 1997

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