Cool Avocado Salsa

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Cool Avocado Salsa

Recipe Information
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.

Recipe Information

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.