Avocado and Corn Salsa


3 ripe avocados, peeled, pitted and diced into large cubes.
3 corn ears, (about 2 cups of kernels), husked.
1 red onion, finely diced.
1 red bell pepper, finely diced.
½ cup of olive oil.
½ cup of lime juice.
¼ cup of freshly chopped oregano.
¼ cup of red wine vinegar.
1 tablespoon of minced garlic.
1 tablespoon of ground cumin.
1 teaspoon of chili powder.
4 shots of tabasco sauce.
Salt and pepper, to taste.

Preparation Instructions:

Blanch the corn in boiling water for 3 minutes, then drain and cool under cold water.

Cut the kernels off the cob and mix together with all the remaining ingredients in a suitably sized bowl.

Cover and refrigerate for up to 3 days.

Serve the salsa as desired (goes well with seafood such as shrimp).

Source: This recipe comes from the avocado recipes website.

Published in: on July 23, 2007 at 11:20 am  Leave a Comment  

The URI to TrackBack this entry is: https://foodrecipes.wordpress.com/2007/07/23/avocado-and-corn-salsa/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: