Salsas recipes

Avocado And Corn Salsa

Course : Salsas
Source: Chris Schlesinger and John Willoughby
Serves: 1

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Ingredients:

3 medium ears corn (about 2 cups kernels)

3 medium ripe-firm avocado -- diced

1 medium red onion -- diced small

1 medium red bell pepper -- diced small

1/3 cup virgin olive oil

1/4 cup red wine vinegar

1 tablespoon garlic -- minced

4 ounces Tabasco sauce -- (up to 8 shots)

1 tablespoon ground cumin

1 teaspoon chile powder

1/4 cup fresh oregano -- chopped

1/2 cup lime juice -- (about 4 limes)

1 teaspoon salt and freshly cracked pepper -- to taste

Preparation / Directions:

Remove the husk and blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob. Slice the avocados in half lengthwise and remove the pit and peel off the skin. dice the avocado in about 3/8" pieces. Mix together with all the ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.

Avocado And Corn Salsa

Ingredients:

Preparation / Directions:

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