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September 13, 2007
Serve with tortilla chips.
2 large tomatoes (about 1 pound), peeled, seeded and finely diced*
1/2 medium red bell pepper, cored, seeded and diced (about 1/2 cup)
1/2 medium yellow bell pepper, cored, seeded and diced (about 1/2 cup)
1 large carrot, peeled and diced (about 3/4 cup)
1/2 cup corn kernels (about 1 medium ear)
2 tablespoons fine-chopped cilantro, plus extra leaves for garnish
2 tablespoons fine-chopped Italian parsley
1 jalapeno, seeded and finely chopped
2 tablespoons fresh lemon juice
Salt and fresh-ground black pepper, to taste
1 medium avocado, peeled, pitted and cut into 1/2-inch pieces
Combine tomatoes, peppers, carrot, corn, fine-chopped cilantro and parsley, jalapeno, lemon juice, salt and pepper. Refrigerate 1 hour.
Spoon into a serving bowl. Right before serving, add the avocado and taste for seasoning. Garnish with cilantro leaves. The salsa may be prepared up to 4 hours ahead without the addition of the avocado, covered well and kept in the refrigerator. Makes about 4 cups.
*To peel a tomato: Dip into boiling water about 15 seconds, drain and run under cold water. Slip off skin.
-- South Florida Sun-Sentinel
Posted by Sheila Lennon 
at 7:03 PM to Dips & Salsa
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