Recipe for Sun-Dried Tomato-Avocado Salsa

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Yield:

10 Servings

Ingredients:

Amount	Ingredient
1/2 oz	Sun-dried tomatoes, (6) packed without oil
1 cup	Boiling water
1/4 cup	Diced plum tomato
3/4 cup	Diced peeled avocado, (1 large)
1/4 cup	Finely chopped red onion
2 tbl	Chopped fresh basil
1 tbl	Finely chopped seeded jalapeno pepper
2 tbl	Orange juice
2 tsp	Grated lemon rind
1/4 tsp	Salt
1/4 tsp	Pepper
1 x	Garlic clove, crushed

Instructions:

Instructions: Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.

Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well.

Yield: 2-1/2 cups (serving
size: 1/4 cup).

NOTES : From Chef Bruce Molzan, owner of The Ruggles Grill in Houston.

Serve with pork or chicken; garnish with basil sprigs, if desired.

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