Today I decided to make my favorite summer Salsa, Avocado Corn Salsa, to remind me of the good times.
The first part of my post should really be entitled “everything I know about preparing avocado”. Which I admit isn’t much.
First make sure the Avocado is ripe. In Haas avocado this means that the fruit is almost black. Not having grown up in an avocado eating family I didn’t realize that the first time I tried to make this recipe.
Slice the avocado in two and split the fruit. The Pit will stay on one side of the split. If the pit is round you can take a knife and stick it in the pit (as above). Rotate the pit using the knife and it should come out cleanly (as below).
Then comes my favorite avocado tip, as taught to me by my father-in-law. Dice the avocado, while the flesh is still in the skin.
The diced flesh can then be easily scooped out of the skin. And added to the bowl.
A side note, I love how the avocado flesh just oozes in that picture. It looks kinda creamy. And Avocado is full of Omega-3 fatty acids.
Add diced red onion, cilantro, and tomato (you could even add red pepper). I used a can of corn in this recipe, but you could used cooked fresh or thawed frozen.
And don’t forget the garlic, salt, pepper, olive oil and lemon and lime juices.
I’m a fan of pretty bland food, so I generally just use red pepper flakes in my salsa. I suppose you could use jalapenos, but I experimented with that once. As a contact lens wearer I would strongly advise against repeating my experiment.
I’m not sure where I heard this tip, so it may be an old wives tale, but apparently if you put the Avocado pits back into the salsa/guacamole you have just made it keeps the avocados green. This prevents a nasty looking brown mess.
Once the salsa is combined to liking, allow to sit for at least an hour to allow flavours to blend.
Ingredients
4 ripe Avocados
2 whole Roma Tomatoes
1 can Corn Kernels
½ cups Chopped Fresh Cilantro
½ whole Large Red Onion
1 tsp Red Pepper Flakes
1 Tbsp Garlic
1 Tbsp Lime Juice
1 Tbsp Lemon Juice
1 tsp Salt
1 tsp Pepper
1 Tbsp Olive Oil
Instructions
Slice the Avocado in half and remove the pit. Dice the avocado flesh and place in a mixing bowl.
Dice red onion, tomatoes, mince garlic and chop Cilantro. Add to mixing bowl. Add drained corn to mixture.
Add lime juice, lemon juice, red pepper flakes, pepper, salt and olive oil.
Mix well and set aside for a while to allow flavours to blend.
Enjoy!
Deliciosa receta de ensalada y muy saludable, @smendel.
Apropiada para comer sola o acompañar otros platos
Thank you!
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