Southwest Sweet Onion Corn And Avocado Salsa
Serving Size : 12
Ingredients for prepare Southwest Sweet Onion Corn And Avocado Salsa
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | anaheim or green chili pepper - roasted |
peeled seeded and chopped
southwest sweet onion corn and avocado salsa |
| 1 | | red bell pepper - roasted |
peeled seeded and chopped
southwest sweet onion corn and avocado salsa |
| 1 | cup | chopped texas sweet onion |
| 1 | cup | cooked corn kernels |
| 1 | cup | seeded and chopped ripe tomatoes |
| 1/2 | | ripe avocado - diced |
| 2 | tablespoons | fresh lime juice |
| 1 | tablespoon | chopped fresh cilantro |
recipe Southwest Sweet Onion Corn And Avocado Salsa
1. Preheat broiler. Place Anaheim and bell
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peppers on cookie sheet. Roast under broiler in oven, turning every 5 to 8 minutes so that
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they blister evenly. When skins are blistered all over, about 20 minutes, remove from oven. Place
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in a closed plastic bag 5 minutes to sweat off their skins. Remove from bag. Remove skins, tops,
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seeds and inner membranes; chop. 2. In large non-reactive bowl, combine roasted peppers, onion, corn, tomatoes, avocado, lime juice and
Southwest Sweet Onion Corn And Avocado Salsa
cilantro. Cover and marinate in refrigerator overnight for best flavor. Makes 12 servings. Preparation time: About 30 minutes. Cooking
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time: About 20 minutes. Chilling time: Overnight. Per serving: About 42 cal, 1 g pro,
low fat tartar sauce
8 g car, 1 g fat, 30% cal from fat, 0 mg cholesterol, 42 mg sod, 2 g fiber.
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