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From Karen Danielson:    I'm packing my suitcases and getting ready to fly off to sunny and hot Nevada tomorrow and I remembered I promised you a genuine Southwest recipe.  This salsa recipe comes from my daughter-in-law Daisy, who lives in a new suburb of Las Vegas, Nevada.  You don't get too much more Southwest than that.  

Avocado Salsa

1 medium sweet red pepper, diced
5 oz. black olives, sliced
1 small onion, chopped
5 garlic cloves, crushed, then minced fine
1/3 cup olive oil or canola oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano   (Note #2)
1/2 teaspoon salt
1/2 teaspoon black pepper
16 ounces frozen corn, thawed and drained
4 medium avocados, peeled and cubed (Note #1)

In a large bowl, combine corn, olives, red pepper and onion.   In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and black pepper.  Mix well.  Pour over corn mixture and toss to coat.  Cover and refrigerate overnight. 

Just before serving, prepare avocados as directed and add to the salsa.   Offer Home-Baked Tostito Chips to scoop up the salsa.


Note #1:  For easy peeling and cubing of avocado,  cut completely with a sharp knife around center of avocado, length-wise.  Twist gently to separate the halves.  Strike avocado seed firmly with sharp side of knife blade, then twist slightly and remove.  If any brown skin remains in the pit, remove it too.  Hold the avocado half in palm of hand, and with tip of knife blade score it length-wise about 3 to 4 times, just inserting the knife tip close to skin but not through it.  Now score cross-wise about 3 to 4 times in the same manner, making "cubes".  Take spoon and gently scoop the avocado cubes out into the bowl.  Repeat with remaining  halves.

Note #2:  You may wish to reduce the oregano to 1/2 teaspoon.  It's just a matter of personal preference.  Oregano is a pretty pungent herb and it doesn't take too much of it to dominate the taste in a dish.
 

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