Avocado Endive Cups With Salsa

• 1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped
• 1 cup finely chopped fennel bulb
• 1/4 cup sliced ripe olives, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 medium ripe avocados, peeled and pitted
• 3 tablespoons lime juice
• 2 tablespoons diced jalapeno pepper
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce
• 2 plum tomatoes, choppped
• 30 endive leaves
• Chopped fennel fronds

1. In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper.
2. In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes.
3. Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.

sweet red peppers, fennel bulb, olives, olive oil, fresh cilantro, salt, pepper, avocados, lime juice, jalapeno pepper, green onion, garlic, ground cumin, hot pepper sauce, tomatoes, endive, fennel fronds

Taken from www.tasteofhome.com/recipes/avocado-endive-cups-with-salsa/ (may not work)