Zutaten für Michoacan Chunky Avocado And Potato Salsa
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Zubereitung von Michoacan Chunky Avocado And Potato Salsa
- **Boil the Potato:** In a medium saucepan, bring 2 cups of water to a rolling boil. Add the cubed potatoes and cook for 12-15 minutes, or until tender but not mushy.
- **Drain and Dice:** Drain the potatoes thoroughly and let them cool slightly. Once cool enough to handle, dice them into 1/4-inch pieces.
- **Prepare the Avocado:** Cut the avocados in half lengthwise, remove the pits, and scoop out the flesh. Dice the avocado into 1/4-inch pieces.
- **Combine Ingredients:** In a large bowl, gently combine the diced potatoes and avocados.
- **Add Flavor:** Stir in the diced tomatoes, red onion, minced jalapeños, cilantro, salt, pepper, and lime juice. Mix everything together until well combined.
- **Adjust Seasoning:** Taste the salsa and adjust the salt and pepper to your preference. Add more lime juice if desired.
- **Serve:** Serve the Michoacán Chunky Avocado & Potato Salsa immediately or chill for later. Enjoy with tortilla chips, as a topping for grilled meats or fish, or as a vibrant side dish!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
7g
Carbs
7g
