Tomato, Corn and Avocado Salsa

Today at Indian Creek Community church, Gardner campus one of our creekers brought peppers from his garden.  We could take all that we wanted he had both jalapeno and habanero peppers.  So of course we decided that we needed to make of some fresh salsa when we got home.  I made the recipe as below but in order to use some of habanero peppers we separated out some of the salsa and add habanero to it.  Whew!  That can be really hot!!!!!!

 

 

 

 

 

Tomato, Corn And Avocado Salsa

1 1/2 cups frozen corn (thawed)

1 4oz. can sliced black olives (drained)

1 1/2 cups diced roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 avocado peeled and diced

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon salt.

Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno in a large bowl.  Gently fold in avocado, olive oil, lime juice, and salt.

Eat with chips and enjoy!!!!