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Continued: Recipes: Three kinds of salsa

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  • Last update: April 9, 2014 - 1:03 PM

Carbohydrates 4 g Calcium 9 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: Free food.

AVOCADO AND CORN SALSA

Makes about 5 cups.

Note: This has a decidedly Mexican feel to it. Out of season, use canned or frozen corn. This salsa is really good with grilled shrimp or other seafood. From “Salsas, Sambals, Chutneys & Chowchows.”

3 ears corn, husked and de-silked, about 2 c. kernels

3 ripe but firm avocados, peeled, pitted and diced large

• 1 red onion, diced small

• 1 red bell pepper, diced small

• 1/3 c. virgin olive oil

• 1/4 c. red-wine vinegar

• 1 tbsp. minced garlic

• 4 to 8 shots hot pepper sauce

• 1 tbsp. ground cumin

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