Pepper Jack Salsa
Adapted from allrecipes.com(click here to print)
1 or 2 ripe Haas avocados (black, bumpy skin), diced
5 green onions, thinly sliced
1 medium Roma tomato, diced
4 oz. can chopped green chiles
1/4 cup fresh cilantro, minced
3 oz. chopped black olives (1/2 of a 6 oz. can)
8 oz. pepper jack cheese, finely shredded
1/2 cup bottled Zesty Italian salad dressing
salt and pepper to taste
Combine all of the above ingredients and mix gently but thoroughly. Refrigerate for at least 6 hours or overnight.
Serve with tortilla chips and/or crackers.
The flavors in this Salsa will dance on your tongue!
5 comments:
Oooh, that looks so delicious. Thank you for sharing the recipe. I will definitely have to try it. Hope you and your family are keeping well.
This is a different Salsa, but it sure looks good. I will have to give this recipe a try, we will really enjoy it. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Oh, I love this! I've always liked trying the different kinds of salsas, one would think that wouldn't be as difficult as it is in Texas.
Thanks for linking up with Friday Food on MomTrends.com!
~Shannon (Food Channel Editor @ MomTrends)
Looks delish.
We'd love you to share your recipes with us at
Simply Delish Saturday
Wow, so many great flavors. Hubby would love this. We'll make it as soon as I can find good avocados.
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