Avocado and Corn Salsa:
Pecks Wine and Spirits - Friday Night Wine Tastings
Ingredients:
1 ripe avocado, cut into 1/4 inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4 inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tbsp.
sweet onion
1 to 2 jalapeno or serano peppers, seeded and minced (leave seeds in for hotter
version)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground pepper
Place the avocado in th bottom of a nonreactive mixing bowl and gently toss with 2 tbsp. of the lime juice. Spoon the tomato on top of the avocado. Cut the kernels off the corn, and add to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered. Just before serving, add the jalapenos and cilantro and GENTLY toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
This Hor d'oeuvre was served with:
Logan Chardonnay 2004
Veramonte Cabernet Sauvignon 2003