California Salsa

California Salsa
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 2:30 Total Time


Add all
  • 2

    ripe avocados

  • 3

    vine tomatoes

  • 2 Tbsp.
    (30 mL)

    chopped red onion

  • 2 Tbsp.
    (30 mL)

    chopped coriander

  • 0.500

    serrano pepper

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 0.500

    lime, juice only

  • as needed salt


Cut avocados in half and remove pits.

Using a spoon, remove flesh gently so as not to break it.

Dice tomatoes and avocados.

Add chopped onions and coriander.

Remove seeds and ribs of pepper, chop very fine and add to vegetable mix.

Mix in olive oil and lime juice.

Season to taste.

Chill for 2 to 3 hours.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007