Arriba! Abajo! Al centro! Al dentro! Are you planning a little Cinco de Mayo festival? After you are sure you have the margaritas covered, you will want to be certain your recipe for Salsa is on point. If you want to shake yours up a bit, consider adding a splash of Marisolio’s Baklouti Green Chile Olive Oil.
16 oz. bag frozen corn
1 red pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup Marisolio Baklouti Green Chile Oil
1/4 cup fresh lemon juice
3 T. Marisolio Champagne Vinegar
1 tsp oregano
1/2 tsp each salt and pepper
4 ripe avocados, diced
In a large bowl, mix corn, red pepper, onion and garlic. In another bowl, combine Baklouti Green Chile Olive Oil, lemon juice, Marisolio Champagne Vinegar, oregano and salt and pepper. Mix into vegetable mixture. Refrigerate 8 hours or overnight. Before serving, add diced avocado. Serve with tortilla chips.