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Avocado salsa

Well I made a little boo-boo when making this salsa, so it didn’t turn out that well. Instead of dicing the avocados, I mashed them to make a gaucamole. Unfortunately, the dressing mixed with the avocado was way too vinegar-y. If I had diced the avocados, the dressing would have lightly coated the ingredients instead of being fully incorporated into everything. I would definitely try this again with diced avocados. I also roasted the corn, which wasn’t necessary because it made the corn a little chewy. I managed to salvage my guacamole by adding a lot of sugar, but it still wasn’t that great. I made 1/2 of the recipe.

Ingredients

  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (2.25 ounce) cans sliced ripe olives, drained (left out)
  • 1 red bell pepper, chopped (I used 1 chopped roma tomato)
  • 1 small onion, chopped (I used 1/3 of a red onion)
  • 5 cloves garlic, minced
  • 1/3 cup olive oil (I didn’t use the full amount)
  • 1/4 cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 avocados – peeled, pitted and diced

Directions

  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.
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Comments on: "Avocado salsa" (1)

  1. wow sweet story man.

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