| previous | next |
Title: Avocado and Corn Salsa
Categories: Salsa Chutney
Yield: 1 Servings
| 3 | Ears corn (about 2 cups kernels), husked & | |
| Silked | ||
| 3 | Ripe-firm avocado (peeled & pitted), diced large | |
| 1 | Red onion, diced small | |
| 1 | Red bell pepper, diced small | |
| 1/3 | c | Virgin olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | tb | Garlic, minced |
| 4 | Shots Tabasco sauce (up to 8 shots) | |
| 1 | tb | Ground cumin |
| 1 | ts | Chili powder |
| 1/4 | c | Fresh oregano, chopped |
| 1/2 | c | Lime juice (about 4 limes) |
| Salt and freshly cracked pepper, to taste |
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.
MC Formatted by Nancy NOTES : This is great with shrimp or other seafoods.
Recipe by: Chris Schlesinger & John Willoughby