Avocado Salsa Recipe | Mexican Recipes
How to prepare "avocado salsa"
1 (16 ounce) package frozen corn, thawed
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 sweet red bell pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil or vegetable oil
1/4 cup lemon juice
3 tablespoons cider or white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados
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 and toss to coat. cover and refrigerate overnight.
just before serving, chop avocados and stir into salsa.
serve with tortilla chips.
yields about 7 cups.