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Ingredientes
- 3 x Ears corn, (about 2 c. kernels), husked
- 3 x Ripe-hard avocado, (peeled and pitted), diced large
- 1 x Red onion, diced small
- 1 x Red bell pepper, diced small
- 1/3 c. Virgin extra virgin olive oil
- 1/4 c. Red wine vinegar
- 1 Tbsp. Garlic, chopped
- 4 shot Tabasco sauce, (up to 8 shots)
- 1 Tbsp. Grnd cumin
- 1 tsp Chile pwdr
- 1/4 c. Fresh oregano, minced
- 1/2 c. Lime juice, (about 4 limes) Salt and freshly cracked pepper, to taste
Direcciones
- Blanch the corn in boiling water for 3 min, drain and cold under cool water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl.
- This Salsa will keep, covered and refrigerated, about 2-3 days.
- NOTES : This is great with shrimp or possibly other seafood.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 925g | |
| Calories 972 | |
| Calories from Fat 684 | 70% |
| Total Fat 77.67g | 97% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1163mg | 48% |
| Potassium 1525mg | 44% |
| Total Carbs 70.05g | 19% |
| Dietary Fiber 14.7g | 49% |
| Sugars 24.15g | 16% |
| Protein 11.95g | 19% |
