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Super Bowl Salsa

This super yummy Super Bowl salsa takes a little extra time to make than your ordinary avocado salsa, but it’s well worth the extra effort.


16 ounce package of frozen corn, thawed (kernels)

2 cans of sliced olives (2.25 ounce cans, drained)

1 small onion, chopped

5 cloves garlic, minced

1 bell pepper, red, chopped

4 avocados, peeled and diced (set the pits aside for later)

¼ cup lemon juice

1/3 cup olive oil

3 tablespoons apple cider vinegar

1 teaspoon dried oregano

½ teaspoon black pepper

½ teaspoon salt (or to taste)

Mix corn, olives, red pepper and onion in a large bowl. In a smaller bowl, mix together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper. Pour the ingredients from the smaller bowl into the larger bowl and mix well. Cover the mixture and leave it in the refrigerator overnight.

To keep the avocado’s fresh it’s best to cut them, and mix them into the salsa right before service. Although with so much to do on a Super Bowl Sunday that’s pretty hard to do. You can cut up the avocado’s in the morning, and leave them in a bowl. By placing the pits on the bowl with the cut up avocados, they will stay green for longer instead of turning brown, also a splash of lemon juice will help them stay fresh.

Serve this super salsa with tortilla chips, and watch it disappear!

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