Avocado And Corn Salsa

Recipe Ingredients

3		Corn (about 2 cups kernels)
3		Ripe-firm avocado - diced
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

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.

Source:
Chris Schlesinger and John Willoughby

Rating

Average rating:

10 (1 votes)

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