As I was searching for ways to use avocados, I decided to attempt to come up with something that tasted like mayonnaise. I knew mayo was sweet and sour, but I didn't want to add granulated sugar, so I chanced it and decided on the bread and butter pickles I had in the refrigerator. While I was in there, I decided to grab olives and pepperoncinis. The next time I made this, I used dill pickles with no ill effect and less calories, so that's what the recipe lists below.
This recipe makes enough for 3 avocados, so I mix up the recipe and reserve two parts to use later.
Approximately 76 calories per 1/3 recipe
In a food chopper, chop up
2 Bell Peppers (any color available)
1 Medium Onion
20 Manzanilla Stuffed Olives
6 Pepperoncini Peppers
3 oz. Dill Pickles
Use in other recipes such as avocado burger sauce (link coming), or enjoy with a spoon!
©Susan Marie May
This recipe makes enough for 3 avocados, so I mix up the recipe and reserve two parts to use later.
Approximately 76 calories per 1/3 recipe
In a food chopper, chop up
2 Bell Peppers (any color available)
1 Medium Onion
20 Manzanilla Stuffed Olives
6 Pepperoncini Peppers
3 oz. Dill Pickles
Use in other recipes such as avocado burger sauce (link coming), or enjoy with a spoon!
©Susan Marie May
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