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The Washington Post

Avocado Bravado

Avocado Bravado 4.000
May 24, 2006

This can be spread like a relish on top of grilled or pan-fried hot dogs (preferably skinless white hots, but red may be substituted). It also is a good appetizer dip for hot dogs cut into bite-size pieces.


Servings: 4
Ingredients
  • Avocado
  • 1/2 cup chopped green bell pepper
  • 1 1/2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 2 pinches cayenne pepper, or to taste

Directions

Mash the avocado flesh in a small bowl so that it retains some texture. Add the remaining ingredients and stir to combine. Cover and refrigerate for 1 to 8 hours.

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Recipe Source

This is adapted from a recipe that appeared in the Rochester Democrat & Chronicle.

Tested by Marcia Kramer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 87


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 4mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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