Corn, avocado, red onion, tomatoes, chili peppers, red wine vinegar, lime juice and sugar. Serve as a dip, or as a side to grilled poultry. Double or triple the recipe to use full avocado and tomato.
Ingredients -
2 cups Corn Kernels
1/4 cup Ripe Avocado, diced
1/2 cup Red Onion, minced
2 tablespoons Tomatoes, minced
2 tablespoons Jalapeño Chili Pepper, minced
2 tablespoons Lime Juice
2 teaspoons Sugar
1 tablespoon Red Wine Vinegar
Preparation:
1. Combine corn kernels, avocado, red onion, tomatoes, jalapeño chili pepper, lime juice, sugar, and red wine vinegar, in a serving bowl.
2. Chill for several hours before serving.
Salsa Making Tips -
Roasting Corn
Roasting ears of corn on the grill will give the salsa a smoky, nutty flavor. Remove the husks and silks from the ears of corn and place directly over coals. Grill several minutes,
allowing the natural sugars in the corn to come to the surface and caramelize.
Salsa Making Tips -
Jalapeño Chili Pepper
Removing the membranes and seeds from the pepper will reduce the heat level to some degree. Take care when cutting and handling the peppers. Always wash your hands after pepper
when finished.
