Please consult the OU's guidelines for checking fruits and vegetables.

Avocado Corn Salsa (pareve)

Eileen Goltz | Pareve

Ingredients

2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
1/2 teaspoon salt


Instructions

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. Cover and refrigerate until ready to be served.

Makes about 1 1/2 cups. This recipe can be doubled or tripled. 


Please consult the OU's guidelines for checking fruits and vegetables.

AVOCADO CORN SALSA (pareve)

| Not Listed

Ingredients

2 cups fresh corn kernels
2 avocados, diced medium
2 medium tomatoes, seeded and diced 1 Jalapeno chile, minced
1 small onion, minced
1 tablespoon lime juice
Salt to taste


Instructions

Place all the ingredients in a glass bowl and toss to coat.

This is great with corn chips and pita bread.