Sunday, March 04, 2007

Ann's Avocado Salsa

Aunt Ann brought this tasty salsa to a BBQ last summer. I whipped it up as a dip for the Morgan Terrace Loftwarmen.

Ann's Avocado Salsa

    1 package (16 ounces) frozen corn, thawed
    2 cans (2 ¼ ounces) sliced ripe olives, drained
    1 medium sweet red pepper, chopped
    1 small onion, chopped
    5 garlic cloves, minced
    1/3 cup olive or vegetable oil
    ¼ cup lemon juice
    3 tablespoons cider or white vinegar
    1 teaspoon dried oregano
    ½ teaspoon salt
    ½ teaspoon pepper
    4 medium avocados

1. In a large bowl, combine corn, olives, red pepper, and onion.

2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Mix. Pour over corn mixture and toss to coat. Cover and refrigerate over night or 8 hours.

3. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.

Yield: 7 cups

Author: Aunt Ann

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