RCI-SN.001.0219.001

Avocado and Corn Salsa

Name: Avocado and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 1 unit firm ripe avocado (seeded, peeled and cubed); 3/4 cup frozen corn (defrosted); 1/4 cup red bell peppers (chopped); 1/4 cup green bell peppers (chopped); 1/4 cup thinly sliced green onions; 1 tablespoon grated lemon peel; 2 tablespoons fresh lemon juice; 1 tablespoon fresh lime juice; 1 teaspoon coarse ground garlic salt; 3/4 teaspoon ground cumin; 4 drops red pepper sauce (optional)

Avocado and Corn Salsa from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

firm ripe avocado
seeded, peeled and cubed
1 unit
frozen corn
defrosted
3/4 cup
red bell peppers
chopped
1/4 cup
green bell peppers
chopped
1/4 cup
thinly sliced green onions
1/4 cup
grated lemon peel
1 tablespoon
fresh lemon juice
2 tablespoons
fresh lime juice
1 tablespoon
coarse ground garlic salt
1 teaspoon
ground cumin
3/4 teaspoon
red pepper sauce (optional)
4 drops

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Avocado and Corn Salsa

Ingredients

Method

What Makes This Variant Distinct