Avocado Salsa

My absolute favorite salsa to serve with tortilla chips is fresh tomato salsa made with diced fresh tomatoes, chopped onion, garlic, jalapeno peppers, a little lemon or lime juice or vinegar, and salt and pepper.

This colorful salsa does not contain tomatoes but is packed with fresh vegetables and flavor. This recipe makes enough for a crowd or a large hungry family!

Avocado Salsa
1-2/3 cups fresh or frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon Watkins Oregano
1/2 teaspoon Watkins Sea Salt
1/2 teaspoon Watkins Black Pepper or Watkins Black Pepper Grinder
4 medium ripe avocados, peeled
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. 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. This recipes makes about 7 cups.


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