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Associate.com - Share Your Recipe!

Recipe Name: Avocado And Corn Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Ears corn, about 2 cups
kernels husked
3 Ripe-firm avocado, peeled
and
pitted
diced large
1 Red onion, diced small
1 Red bell pepper, diced small
1/3 Cup(s) Virgin olive oil
1/4 Cup(s) Red wine vinegar
1 Tablespoon(s) Garlic, minced
4 Shots Tabasco sauce, up to
8 shots
1 Tablespoon(s) Ground cumin
1 Teaspoon(s) Chile powder
1/4 Cup(s) Fresh oregano, chopped
1/2 Cup(s) Lime juice, about 4 limes
Salt and freshly cracked
pepper to taste
Directions:
Blanch the corn in boiling water for 3 minutes, drain and cool under
cold water. Cut the kernels off the cob and mix together with all the
remaining ingredients in a medium-sized bowl. This Salsa will keep,
covered and refrigerated, about 2-3 days. NOTES : This is great with
shrimp or other seafood. Recipe by: Chris Schlesinger and John
Willoughby Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1278
Calories From Fat: 860
Total Fat: 101.6g
Cholesterol: 0mg
Sodium: 378.8mg
Potassium: 3296.8mg
Carbohydrates: 96.1g
Fiber: 47.5g
Sugar: 3.5g
Protein: 18.5g


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