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Avocado and Corn Salsa
3 Ears corn (about 2 cups kernels), husked & silked
3 Ripe-firm avocado (peeled & pitted), diced large
1 Red onion, diced small
1 Red bell pepper, diced small
1/3 c Virgin olive oil
1/4 c Red wine vinegar
1 tb Garlic, minced
4 Shots Tabasco sauce (up to 8 shots)
1 tb Ground cumin
1 ts Chili powder
1/4 c Fresh oregano, chopped
1/2 c Lime juice (about 4 limes)
Salt and freshly cracked pepper, to taste
Blanch the corn in boiling water for 3 minutes, drain and cool under
cold water. Cut the kernels off the cob and mix together with all the
remaining ingredients in a medium-sized bowl.
This Salsa will keep, covered and refrigerated, about 2-3 days.
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