Time 20m Yield about 7 cups. Number Of Ingredients 13 Steps:
Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.
Time 4h5m Yield 7 serving(s) Number Of Ingredients 8 Steps:
Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining ingredients. Season to taste with salt and pepper. Best served at room temperature. May be made up to 4 hours early, covered with plastic wrap and refrigerated.
Time 15m Number Of Ingredients 10 Steps:
Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados. In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.
Time 15m Yield 2 cups Number Of Ingredients 10 Steps:
Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.
Time 2h20m Yield 12 Number Of Ingredients 9 Steps:
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Time 15m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn (or cucumber) mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you’d like a bit of spiciness.
Time 10m Number Of Ingredients 7 Steps:
In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you’re ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Time 10m Yield About 2 cups Number Of Ingredients 7 Steps:
Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired. Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.
