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I served this with the quesadillas as a garnish last Friday evening. This is, by far, my most asked about recipe. I shared this with Botox-baby a little while ago.

4 Avocados chopped (1/2").
Half bag of frozen corn (6-8oz)
Very small can of chopped black olives
1 to 1.5 red bell pepper
1/2 large sweet onion (Vadalia or TX sweet)
1/2 to 3/4 cup extra virgin olive oil (it's a pressing method, TG and BO not a state of being)
Juice from half of lemon and half of lime.
1/2 tsp dried oregano. If you have fresh, 1/4 cup or a little less
Salt/Pepper to taste.

Start with the avocado and make sure it's ripe. Don't know? If they are the california type the skin should be black with a little 'give' to the flesh. Mix the salsa after every addition. If youd do this, the avocado will turn the salsa nice a creamy.
Use only fresh lemons and limes. Every time you use bottled stuff, a puppy dies.

Serve as a garnish to tex-mex or with corn chips (yellow, red, or blue). I've also served as a garnish to a smokey chipotle chili. There is a LOT you can do with this recipe. Just use your imagination.

Variations:
black beans instead of black olives (more protein).
Add grilled chicken and serve in pitas
Place in bottom of martini glasses and serve with chile grilled shrimp as an appetizer.

Bon Appetit!

It's Mexican theme week!

Of all things, you guys decided to put Mexican type meals on here first!! For me personally, it's one of the hardest types to cook. I've worked in a Mexican restaurant, which doesn't help, but it means that I'm particularly picky in how Mexican foods are cooked!! But oh well, just from reading it, it looks like it would be a fantastic meal!!

Rightupinthere wrote:I served this with the quesadillas as a garnish last Friday evening. This is, by far, my most asked about recipe. I shared this with Botox-baby a little while ago.

4 Avocados chopped (1/2").
Half bag of frozen corn (6-8oz)
Very small can of chopped black olives
1 to 1.5 red bell pepper
1/2 large sweet onion (Vadalia or TX sweet)
1/2 to 3/4 cup extra virgin olive oil (it's a pressing method, TG and BO not a state of being)
Juice from half of lemon and half of lime.
1/2 tsp dried oregano. If you have fresh, 1/4 cup or a little less
Salt/Pepper to taste.

Start with the avocado and make sure it's ripe. Don't know? If they are the california type the skin should be black with a little 'give' to the flesh. Mix the salsa after every addition. If youd do this, the avocado will turn the salsa nice a creamy.
Use only fresh lemons and limes. Every time you use bottled stuff, a puppy dies.

Serve as a garnish to tex-mex or with corn chips (yellow, red, or blue). I've also served as a garnish to a smokey chipotle chili. There is a LOT you can do with this recipe. Just use your imagination.

Variations:
black beans instead of black olives (more protein).
Add grilled chicken and serve in pitas
Place in bottom of martini glasses and serve with chile grilled shrimp as an appetizer.

Bon Appetit!

I can vouch for this one. It's YUMMY!!!

Strouse wrote:Of all things, you guys decided to put Mexican type meals on here first!! For me personally, it's one of the hardest types to cook. I've worked in a Mexican restaurant, which doesn't help, but it means that I'm particularly picky in how Mexican foods are cooked!! But oh well, just from reading it, it looks like it would be a fantastic meal!!

Strouse:

Just posted a quick and easy Mexican meal. Give it a shot!