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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 12.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.9 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Avocado and Corn Salsa (Guacamole) calories by ingredient
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Avocado and Corn Salsa (Guacamole)

Submitted by: KWRECIPES

Introduction

This is a slight variation of a mexican salsa taken from Cookbook, "Salsa, Sambals, Chutneys & Chowchows" by Chris Schlesinger & John Willoughby. I cut the recipe in half here and added cilantro instead of oregano and fresh chili peppers instead of chili sauce. Add more peppers to desired hotness! This is a slight variation of a mexican salsa taken from Cookbook, "Salsa, Sambals, Chutneys & Chowchows" by Chris Schlesinger & John Willoughby. I cut the recipe in half here and added cilantro instead of oregano and fresh chili peppers instead of chili sauce. Add more peppers to desired hotness!
Number of Servings: 6

Ingredients

    1 1/2 ears corn or 1 cup frozen roasted corn
    1 1/2 ripe but firm avocados diced large
    1/2 red onion, diced small
    1/2 red bell pepper, diced small
    1.3 oz olive oil
    1.0 oz red wine vinegar or balsamic vinegar
    1.5 teaspoon minced garlic
    2 serrano chili peppers de-seeded and minced
    1.5 teaspoon ground cumin
    1/2 teaspoon chili powder
    2 Tbsp fresh cilantro finely chopped
    1/4 cup fresh lime juice
    Salt and freshly cracked black pepper to taste

Directions

Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cobs and mix together with all the remaining ingredients in medium sized bowl. A good substitute for fresh corn is frozen roasted corn kernels. Steam them and let them cool, then add to all the ingredients.

This salsa will keep, covered and refrigerated, about 2 to 3 days. Makes approx. 2 1/2 cups for 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KWRECIPES.






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