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Southwest Sweet Onion, Corn And Avocado Salsa

Categories:
condiments, pickles & relishes

1 anaheim or green chili pepper; roasted
--peeled; seeded and chopped
1 red bell pepper; roasted
--peeled; seeded and chopped
1 cup chopped texas sweet onion
1 cup cooked corn kernels
1 cup seeded and chopped ripe tomatoes
1/2 ripe avocado; diced
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro

1. Preheat broiler. Place Anaheim and bell peppers on cookie sheet. Roast under broiler in oven, turning every 5 to 8 minutes so that they blister evenly. When skins are blistered all over, about 20 minutes, remove from oven. Place in a closed plastic bag 5 minutes to sweat off their skins. Remove from bag. Remove skins, tops, seeds and inner membranes; chop.

2. In large non-reactive bowl, combine roasted peppers, onion, corn, tomatoes, avocado, lime juice and cilantro. Cover and marinate in refrigerator overnight for best flavor.

Makes 12 servings. Preparation time: About 30 minutes. Cooking time: About 20 minutes. Chilling time: Overnight.

Per serving: About 42 cal, 1 g pro, 8 g car, 1 g fat, 30% cal from fat, 0 mg cholesterol, 42 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 12 servings

Preparation Time: 0:00




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