Avocado And Corn Salsa Recipe - Cooking Index
Avocado And Corn Salsa Recipe - Cooking Index
| 3 x | Corn (about 2 cups kernels) | |
| 3 | Ripe-firm avocado - diced | |
| 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 |
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
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