So, the weather is still sort of warm here and the oven is off limits until it cools down. I made this salsa for family and it is wonderful with chips or bread. Enjoy.
Too Hot to Cook Salsa
1 (16 ounce) package frozen corn kernels (make sure this is a good brand, thawed
1 large can ripe olives, drained and sliced
1 red bell pepper, chopped
1 sweet walla walla onion (or your choice), chopped small
5 cloves fresh garlic, minced
1/3 cupgood virgin olive oil
1/4 cup fresh lemon juice
3 tablespoons apple cider vinegar
1 teaspoon beau monde seasoning
1/4 teaspoon salt or to taste
1/2 teaspoon ground black pepper
4 or 5 ripe avocados - peeled, pitted and diced
If you like a little heat, add some jalapeno peppers and/or some tabasco sauce to spice it up
In a large bowl, mix corn, olives, red bell pepper and onion.
In a another bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. OPTIONAL-Add jalapeno peppers or tabasco. Cover with plastic wrap or a lid and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving. YUM