ABOUT THE RECIPE
1 large ripe avocado, cut in small cubes
1 small onion, chopped medium fine
2 to 3 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon dried marjoram leaves
1 roasted canned red pepper, sliced or 2 tablespoons sliced pimientos
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Mix avocado and onion with vinegar. Add parsley and marjoram to avocado.
Add pepper. Mix well.
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