Colombian Avocado Salsa

Name: Colombian Avocado Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Mexican
Ingredients: 355 milliliters avocados, firm, ripe, coarsely mashed; 79 milliliters chile, aja dulce, fresh, seeded and chopped; 177 milliliters cilantro, fresh, chopped; 2 larges hard-boiled eggs, large, coarsely chopped; 237 milliliters tomato, ripe, chopped; 237 milliliters white onion, sweet, chopped; 6 Tbsps white vinegar, distilled

The recipe Colombian Avocado Salsa could satisfy your Mexican craving in roughly 30 minutes. This gluten free, dairy free, and primal recipe serves 3. This hor d'oeuvre has 215 calories, 7g of protein, and 15g of fat per serving. If you have onion, hard-boiled eggs, cilantro, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

355milliliters

avocados, firm, ripe, coarsely mashed 79milliliters

chile, aja dulce, fresh, seeded and chopped 177milliliters

cilantro, fresh, chopped 2larges

hard-boiled eggs, large, coarsely chopped 237milliliters

tomato, ripe, chopped 237milliliters

white onion, sweet, chopped 6Tbsps

white vinegar, distilled

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.