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Low Fat Southwest Sweet Onion Corn And Avocado Salsa Recipe
Ingredients
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
Method
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.
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.
