Avocado and Corn Salsa

See also Hotpot Near Me and Mandarin Kitchen and King Buffet

Avocado and Corn Salsa ingredients list:

  • 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

See also Steak Tacos Al Carbon

See also Asian Buffet and Taj Punjabi and Roma Pizza

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).



See also Pineapple Mint Salsa

See also China Jade and Franchesca Pizza and Bamboo Chinese