Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Avocado Salsa

Recipe from:
Servings: about 7 cups

1 pkg. (16 ounce.) frozen corn, thawed 2 cans (2 ¼ ounce. each) sliced
ripe olives, drained
1 red bell pepper, chopped
1 onion, chopped 5
garlic cloves, minced
⅓ cup olive or vegetable oil
¼ cup lemon juice
3 tablespoon. white or cider vinegar
1 teaspoon. dried oregano
½ teaspoon. salt
½ teaspoon. pepper
4 ripe avocados

Tortilla chips

In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa.

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