Title: Sun-Dried Tomato-Avocado Salsa
Categories: Sauces
Yield: 10 Servings

1/2 oz Sun-dried tomatoes, (6)
-packed without oil
1 c Boiling water
1 1/4 c Diced plum tomato
3/4 c Diced peeled avocado, (1
-large)
1/4 c Finely chopped red onion
2 tb Chopped fresh basil
1 tb Finely chopped seeded
-jalapeno pepper
2 tb Orange juice
2 ts Grated lemon rind
1/4 ts Salt
1/4 ts Pepper
1 Garlic clove, crushed
Basil sprigs, (optional)

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.
Recipe by: Cooking Light, Sept. 1995, page 98 Posted to EAT-L Digest 18 Mar
97 by lunchuck on Mar 19, 1997