Avocado-corn Salsa


1 1/4 cups fresh corn kernels, cut from 2 large ears sweet corn, OR 1 10-oz can vacum-packed corn kernels
3/4 cup red onion, diced
2 tablespoons red wine vinegar
3/4 cup red bell pepper , diced, about half of 1 large pepper
2 avocados, very firm but ripe; pitted, peeled and chopped
1/3 cup fresh lime juice
4 tablespoons olive oil
6 dashes hot pepper sauce
1 clove garlic , crushed
1/8 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh oregano, chopped, OR fresh cilantro


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