Avocado And Corn Salsa Recipe - Cooking Index
Avocado And Corn Salsa Recipe - Cooking Index
| 3 x | 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 | Virgin olive oil | |
| 1/4 cup | Red wine vinegar | |
| 1 tablespoon | Garlic - minced | |
| 4 x | 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) | |
| 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.
Source:
Chris Schlesinger and John Willoughby
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