My friend Christine brought this DELICIOUS salsa to bookclub last night, and I couldn't get enough of it!
1 cup corn kernels
1 ½ avocados, diced
½ red onion, diced
½ red bell pepper, diced
2 Tbs olive oil
1 Tbs red wine vinegar
1 garlic clove, minced
2 drops of Tabasco, or to taste
1 tsp ground cumin
½ tsp chili powder
1 Tbs fresh oregano, chopped
Juice from 2 limes
Salt and pepper
Mix, cover and refrigerate. Should last 2-3 days. Makes 2-2 ½ cups.
Notes: She used dried oregano and some kind of hot sauce instead of Tabasco.
Adapted from Salsas, Sambals & Chutneys by Chris Schlesinger and John
Willoughby
Wednesday, May 08, 2013
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