Becky's Salsa
This is fantastic! Everyone wants the recipe whenever I take it places. Perfect to serve with corn chips like Tostitos. More perfect if you make your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
no cook
appetizers
peppers
american
side dish
summer
spicy (hot)
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 avocado
- 1 lime
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 green pepper
- 1 bananas very ripe
- 1 dash hot pepper sauce habenero
- bunch cilantro
- bunch green onion
- Carbohydrate 5.42077625 g
- Cholesterol 0 mg
- Fat 3.387150625 g
- Fiber 2.06719682216272 g
- Protein 0.818794375 g
- Saturated Fat 0.49503853125 g
- Serving Size 1 1 Serving (61g)
- Sodium 2.46415625 mg
- Sugar 3.35357942783728 g
- Trans Fat 0.25212359375 g
- Calories 50 calories
Dice peppers and put in medium bowl. Cut green onions-cut off root and thinly slice the rest and use whte and green part of onion. Dice avocado and add to peppers. Smash banana and add to peppers. Use as much juice of the lime that you can and add to avocado/pepper/banana mixture. Add olive oil and Hot pepper sauce--Mix by hand with spoon. Chop cilantro and add. Serve immediately. Do not use a food processor to cut peppers. Do it all by hand--otherwise, the presentation is diminished greatly. You can use a cutting device that dices, such as an alligator.
