On Line Cookbook

Cool Avocado Salsa

Recipe Information
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.