April 10, 2010

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.

Instructions for Avocado and Corn Salsa:

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 as desired (goes well with seafood such as shrimp).

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