Avocado and Sweet Red Pepper Salsa


This simple salsa is a fire-and-ice mixture that combines hot chili with cooling avocado. Serve it with corn chips for dipping.


2 ripe avocados
1 red onion
1 sweet red (bell) pepper
4 fresh green chilies
30m 1/2 tbsp chopped fresh coriander (cilantro)
30m 1/2 tbsp sunflower oil
juice of 1 lemon
salt and ground black pepper

1 Cut the avocados in half and remove the stone (pit) from each. Scoop out the flesh and dice it. Finely chop the red onion.

2 Slice the top of the sweet red pepper and pull out the central core. Shake out any remaining seeds. Cut the pepper into thin strips, then into dice.

3 Cut the chilies in half lengthways, scrape out and discard the seeds and finely chop the flesh. Put it in a jug (Ditcher) and mix in the coriander, oil, lemon juice, and salt and pepper to taste.

4 Place the avocado, red onion and pepper in a bowl. Pour in the chili dressing and toss well. Serve immediately.

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