Carmen's Infamous Avocado Salsa
Makes 4 cups
One 16-ounce package frozen corn kernels, thawed
Two 2 1/4-ounce cans sliced ripe olives, drained
1 red bell pepper, diced
1 small onion, diced, or 1 bunch scallions, thinly sliced
5 cloves garlic, minced
1/3 cup extra-virgin olive oil
1/4 cup lime juice
3 tablespoons wine vinegar
1 teaspoon dried cilantro (or 1 tablespoon fresh, chopped)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper or Tabasco sauce, to taste
4 avocados - peeled, pitted and diced
In a large bowl, combine the corn, olives, red
bell pepper and onion.
In a small bowl, combine the garlic, olive oil,
lime juice, vinegar, cilantro, salt, pepper, and
cayenne or Tabasco.
Pour this into the corn mixture and toss well to
coat the ingredients thoroughly.
Cover the salsa and refrigerate 8 hours, or overnight.
Just prior to serving, stir the avocados into the salsa.
Serve with corn chips.
Feast Of Santa Fe:
Cooking Of The American Southwest
by Huntley Dent, 1985/1993, Simon & Schuster
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