~ my 4th of july salsa ~
I had an avocado I needed to use, plus some plum tomatoes, left over corn on the cob from dinner and I wanted to come up with a salsa for the 4th. I had bought a bottle of Habanero oil a few months ago, and wanted to try it. So, this is the recipe I created. You can use olive oil if you have no Habanero, it would be just as good. This ended up so darn good. My husband loves it. It didn't last long. Enjoy!
prep time
10 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 1 - ripe avocado, peeled, pit removed and diced
- 1/3 cup corn, i use fresh, cooked and cut off the cob
- 4 - 5 - roma tomatoes, seeded and chopped
- 1/3 cup red onion - diced
- DRESSING
- 3 tablespoons habanero olive oil or olive oil
- 1/8 teaspoon each - cumin & chili powder, black pepper or to taste
- cilantro - ( optional ) - to taste - i don't use as i can't stand the taste
- juice - of a lime and zest
- 1/4 teaspoon salt or to taste
How To Make ~ my 4th of july salsa ~
-
Step 1In a bowl, whisk together the oil, juice, seasonings and zest. -
Step 2Place all veggies in bowl and toss with the dressing.
-
Step 3Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Dips
Category:
Salsas
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Keyword:
#Onion
Keyword:
#corn
Keyword:
#lime
Keyword:
#tomatoes
Keyword:
#spice
Keyword:
#avocado
Keyword:
#salsa
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Southwestern
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