Avocado Salsa

My father-in-law works in the avocado business. That means we eat a LOT of guacamole, and my husband has inherited the magical power of picking out the BEST avocado in the entire pile at the grocery store. It’s a gift that I have come to love and possibly take advantage of. I can’t tell you how many times I’ve called him while he is on his way home just to have him buy some produce because I couldn’t decide which looked the best!

Back to the avocados… I wanted to make something fresh and fun for a family get together and what is more fresh then salsa? And why not throw in some avocado just to kick things up to the next level?

avocado salsa2

Avocado Salsa
{recipe adapted from the October/November 1997 issue of Taste of Home}

1-2/3 cups frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 can of Rotel tomatoes, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons apple cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

MIX IT UP: In a large bowl combine the corn, olives, Rotel, peppers, onion, garlic, olive oil, lemon juice, cider apple vinegar, oregano, salt, and pepper. Mix it until all of the ingredients are combined. Cover, and refrigerate overnight.

Just prior to serving, chop up the avocados and mix them in. Serve with chips!

avocado salsa

This is always the first thing to go at parties. It is so simple to make, but tastes like you spent hours preparing!

It is also VERY user friendly. If you want to leave something out, or add something in, go for it! Leaving out the Rotel, but adding red pepper flakes takes this to a whole new level! People are sure to be impressed wherever you take this dish!

Comments

    • JessecaJesseca says

      Diane,

      A family member of mine works for Mission Avocado’s, and he is the one that told me about that trick. It doesn’t keep it from turning brown forever, but it does prolong the process! I kept this salsa in the fridge for two days before I noticed any change in color. I leave it in my guacamole as well!

      Glad you noticed!
      Jesseca

  1. Michelle says

    Hello,
    I was wondering if I have to use vinegar in this recipe? I cannot stand it, and in most recipes I either sub, or omit all together.
    Thanks
    Michelle

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