Recipes from Mexico :: Mexican Salsas and Condiments
1 (16 ounce) pkg. frozen corn, thawed
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 sweet red bell pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 c. olive oil or canola (or other vegetable) oil
1/4 c. lemon juice
3 Tbsp. cider or white wine vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4 med. ripe avocados
Tortilla chips
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 and toss to coat. Cover and refrigerate overnight.
Just before serving, chop avocados and stir into salsa.
Serve with tortilla chips.
Yields about 7 c..
