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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Avocado Salsa Recipe

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This recipe for Avocado Salsa is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (16 ounces) frozen corn, thawed
2 cans (21/4 ounces each) sliced olives, drained
1 medium sweet red pepper, seeded and chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive or vegetable oil
1/4 cup lemon juice
3 tablespoons cider or white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados
Tortilla chips
Directions:
Directions:
In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.
Number Of Servings:
Number Of Servings:
Approx. 7 cups
Personal Notes:
Personal Notes:
I got this recipe from a Taste of Home cookbook. Don't let that fool you, it's a pretty tasty salsa and it gets spicier the longer it sits in the refrigerator.

 

 

 

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