Avocado And Corn Salsa

Recipe Ingredients

3		Corn - (about 2 cups kernels), husked
3		Ripe-firm avocado - (peeled and pitted), diced large
1		Red onion - diced small
1		Red bell pepper - diced small
1/3 cup	78ml	Virgin olive oil
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Garlic - minced
4		Tabasco sauce - (up to 8 shots)
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Chile powder
1/4 cup	36g / 1.3oz	Fresh oregano - chopped
1/2 cup	118ml	Lime juice - (about 4 limes)
		Salt and freshly cracked pepper - to taste

Recipe Instructions

Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.

Source:
Chris Schlesinger and John Willoughby

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.