If you’re getting tired of your usual salsa and guacamole recipes, then this is the perfect option for you! I’ve served this so many times already – it’s the perfect addition to your BBQ menu, and it works really well for game nights, too! You can serve it with grilled chicken breast but it’ll be just as delicious with nachos, for a smaller snack. That Dijon brings in a little kick, and you can adjust the amount of jalapenos to your taste. If you’re not turning this into a sauce, just remember to chop everything very finely!
Ingredients
2 cups finely chopped onions
3⁄4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons Bertolli extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3⁄4 teaspoon sea salt
1⁄4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1⁄2 cups chopped peeled avocados (about 2)
1 1⁄2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1⁄4 teaspoon hot pepper sauce
Instructions:
Combine first nine ingredients in a large bowl; toss mixture gently.
Cover and refrigerate for at least 2 hours.
Stir in avocado and remaining ingredients just before serving.
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Quick tip: Serve with any BBQ meals, or with chips and nachos for a game night.