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Southwest Sweet Onion, Corn & Avocado Salsa

Source of Recipe

Low-Fat Meals, Woman's Day, 4/96


List of Ingredients

1 Anaheim or green chili pepper -- roasted
--peeled -- seeded and chopped
1 red bell pepper -- roasted
--peeled -- seeded and chopped
1 cup chopped Texas sweet onion
1 cup cooked corn kernels
1 cup seeded and chopped ripe tomatoes
1/2 ripe avocado -- diced
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro


Recipe

Preheat broiler. Place Anaheim and bell peppers on cookie sheet. Roast under broiler in oven, turning every 5 to 8 minutes so that they blister evenly. When skins are blistered all over, about 20 minutes, remove from oven. Place in a closed plastic bag 5 minutes to sweat off their skins. Remove from bag. Remove skins, tops, seeds and inner membranes; chop. In large non-reactive bowl, combine roasted peppers, onion, corn, tomatoes, avocado, lime juice and cilantro. Cover and marinate in refrigerator overnight for best flavor. Makes 12 servings.