INGREDIENTS
4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)
INSTRUCTIONS
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.
The spicier the pepper, the more finely you want to dice it.
If you don't want to use a hot Chili pepper, a finely diced red bell pepper would work great and give the salsa color. I really like the red in this.
If you don't want to use a hot Chili pepper, a finely diced red bell pepper would work great and give the salsa color. I really like the red in this.
It’s best to cover and refrigerate this for a couple of hours before serving. That’ll give the flavors a chance to get to know each other better.
Serve with white (or even better, blue) tortilla chips. Or serve it as a relish for grilled chicken…or pile it on top of a cheese omelet or quesadilla!
This is another recipe I discovered on The Pioneer Woman blog.
