| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | * mexican, Candies | 1 | servings | |
INGREDIENTS
| 3 | Ears corn; (about 2 cups | |
| ; kernels), husked | ||
| 3 | Ripe-firm avocado; (peeled and | |
| ; pitted), | ||
| ; diced large | ||
| 1 | Red onion; diced small | |
| 1 | Red bell pepper; diced small | |
| 1/3 | c | Virgin olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | tb | Garlic; minced |
| 4 | Shots Tabasco sauce; (up to 8 shots) | |
| 1 | tb | Ground cumin |
| 1 | ts | Chile powder |
| 1/4 | c | Fresh oregano; chopped |
| 1/2 | c | Lime juice; (about 4 limes) |
| Salt and freshly cracked pepper; to taste |
INSTRUCTIONS
Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days. NOTES : This is great with shrimp or other seafood. Recipe by: Chris Schlesinger and John Willoughby Converted by MM_Buster v2.0l.
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