Corn and Avocado Relish
4 ea............... Diced Avocados
½ c................. Diced Red Onions
1 c.................. Corn
2 ea............... Diced Tomato
½ c................. Diced Green Chilies
¼ c................. Chopped Cilantro
1 tsp............... Ground Cumin
1 tsp............... Oregano
1 tsp............... Garlic Powder
2 tsp............... Onion Powder
½ tsp.............. Tabasco
1½ tsp........... Kosher salt
½ c................. Olive Oil
1. Place all of the ingredients, except avocados, in a bowl and mix well.
2. Add avocados last and mix gently without smashing the avocado.
This relish is great with corn chips but you can try it on a cheeseburger with bacon, or anything you might put salsa on. You can cheat and use frozen corn but you can also try roasting your corn on the grill when you roast your green chilies to add a nice roasted flavor.
When you are picking out avocados, get ones that are darker in color and that slightly give when pressed with your finger. Avocados are too ripe when they already have indentations or when pressed they make an indentation. Avoid avocados that are too green and hard unless you don’t plan to use them for a few days. Avocados generally take three to five days to ripen at room temperature. Avocados are truly fruit so they should never be refrigerated before they are cut into. Refrigerating unripe avocados will actually halt the ripening process completely, and no one wants a hard unripe avocado in their dips!
Many people avoid avocados because they are high in fat, but avocados are actually chock-ful of the good fats!, One avocado has three grams of monounsaturated fat along with thirteen important vitamins.
This relish is a great idea for our Superbowl Sundays! Try making a food that you and your loved ones can indulge in, guilt-free!
Be creative, have fun and enjoy!!!
