Description:

Colorful Salsa for rhose who can't eat the hot stuff!

Source:

Valerie's Kitchen

Serves/Makes:2 1/2 cups, approx.

Ingredients

• 1 large, ripe field tomato
• 1 ripe avocado (not soft)
• 1/2 red onion
• 1/2 cup (125 ml) blanched fresh corn niblets
• 1/4 cup (60 ml) chopped green onion
• 1/4 cup (60 ml) each green and red bell peppers
• 1/4 cup (60 ml) fresh curly or Italian parsley
• 3 garlic cloves
• 1/4 cup (60 ml) extra virgin olive oil
• salt and pepper, to taste

Preparation

• Boil corn 2 minutes and immerse immediately in cold water.
• Slice 1/2 cup (125 ml) niblets from cob and place in bowl once cooled. (Rest of niblets may be removed, bagged and frozen for other uses.)
• Boil tomato for 30 seconds (in same water, to save time).
• Plunge in cold water for a minute, then remove skin easily.
• Dice tomato and place in bowl.
• Cut avocado in half and remove from skin, keeping pieces as whole as possible. (This makes it easier to dice into uniformly sized cubes.)
• Dice tomatoes and add to bowl.
• Thinly slice, then roughly chop red onion and add to bowl.
• Chop finely, the green onion, bell peppers and parsley and place in bowl.
• Peel garlic cloves. Either mash or thinly slice cloves and add to mix.
• Drizzle olive oil over ingredients.
• Mix ingredients thoroughly but gently with large spoon.
• Add salt and pepper to taste and mix again.
• Cover bowl and refridgerate for at least two hours before serving.

Comments

This is a delicious, colorful, healthy salsa that tastes best using fresh summer vegetables. I've designed it because I can no longer eat highly spiced versions. To give it a bit of a kick, add a few drops of Worcestershire sauce before the final stir (optional!). The ripe tomato will give it its juiciness. If you want a paste rather than a chunky version, simply mix ingredients in a blender until smooth. (This will reduce it to about a cup in size.) Six hours is an ideal refridgeration time which will bring out the different flavors nicely. Tightly covered and kept cold, it should last for 3 to 4 days. It may be served as a side dish or with tacos, chips, etc. Total prep. time is about half an hour if you cut up other ingredients while waiting for the blanching water to reach a boil.