Great as a dip or spooned over grilled fish or chicken.
1 large avocado, peeled , pitted and chopped
1 1/4 cups (1 large) diced tomato
1/3 cup bottled shrimp sauce
3 teaspoons diced onion
2 tablespoons ORTEGA® Diced Jalapeños
2 tablespoons finely chopped fresh cilantro
- Combine avocado, tomato, shrimp sauce, onion, jalapeños, cilantro and salt in medium bowl. Cover; refrigerate for 1 hour.
- Serve over grilled fish or with tortilla chips.
Makes about 2 cups.
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.