Email to Cat      

Carmen's Infamous Avocado Salsa

Source of Recipe


From "Feast of Santa Fe" by Huntley Dent






List of Ingredients



• 1 (16-ounce) pkg. frozen corn kernels, thawed
  
• 2 (2-1/4-ounce) cans sliced ripe olives, drained
  
• 1 red bell pepper, diced
  
• 1 small onion, diced (or 1 bunch scallions, thinly sliced)
  
• 5 cloves garlic, minced
  
• 1/3 cup extra-virgin olive oil
  
• 1/4 cup lime juice
  
• 3 Tbsp wine vinegar
  
• 1 Tbsp fresh chopped cilantro (or 1 tsp dried)
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• Cayenne pepper or Tabasco sauce, to taste
  
• 4 avocados, peeled, pitted and diced
  






Instructions



1. In a large bowl, combine the corn, olives, red bell pepper and onion.
   
   
2. In a small bowl, combine the garlic, olive oil, lime juice, vinegar, cilantro, salt, pepper and cayenne or Tabasco. Pour this into the corn mixture and toss well to coat the ingredients thoroughly. Cover the salsa and refrigerate 8 hours, or overnight.
   
   
3. Just prior to serving, stir the avocados into the salsa. Serve with corn chips.
   
   Makes 4 cups.