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- Colorful Salsa for rhose who can't eat the hot stuff!
- Valerie's Kitchen
Serves/Makes:2 1/2 cups, approx.
- 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
- 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.
- 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.
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