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| Best Salsa submitted by Mom Johnson |
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Description
This recipe origianlly came from a Weight Watcher's book and has been modified.
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Directions
Combine all ingredients except the avocado in a mixing bowl. Refrigerate for 1 hour to allow for mixing of flavors.
Spoon into a serving bowl and add avocado right before serving. Garnish with extra cilantro leaves and pass the chips! Sometimes I add Pace Picate sauce to stretch the quantity.
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Ingredients
 2 large tomatoes, peeled, seeded and finely chopped
1/2 medium sweet red peppr, diced (about 1/2 cup)
1/2 sweet yellow pepper, diced (about 1/2 cup)
1 large carrot, peeled and diced (about 3/4 cup)
1/2 cup corn kernels or 1 medium ear; uncooked
2 T. chopped cilantro
2 T. finely chopped Italian parsley
1 jalapeno pepper, seeded and finely chopped*
2 T. fresh lemon juice
1 tsp. seasoned salt
1/4 tsp freshly gorund pepper
1 medium avocado, peeled and cut into 1/2 inch pieces
*May use 1 small can chopped chilies
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