I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.
Ingredients
- stalks celery: 4 piece (diced)
- red bell peppers: 3 piece (diced)
- yellow bell peppers: 3 piece (diced)
- cucumbers: 2 piece (chopped)
- avocados - peeled, pitted, and: 4 piece (diced)
- bunch fresh cilantro: 1 piece (chopped)
- bunch green onions: 1 piece (diced)
- red onion: 0.5 piece (diced)
- tomato-vegetable juice cocktail (such as V8®): 1 bottle (46 fluid ounce bottle)
- tomato and clam juice cocktail: 2 bottles (32 ounce bottles)
- hot pepper sauce (such as Cholula®): 1 bottle (12 ounce bottle)
- red wine vinegar: 0.33333 cup
- lemon juice: 0.33333 cup
- garlic: 3 clove (minced, to taste)
- garlic powder: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.
