Summer barbecues at the Voisen home are not complete without our infamous San Diego salsa. I’m not sure where the recipe originally came from but I do know that my mom has been making this family favorite for years.
As soon as it comes out of the kitchen, all the other hors d’eorves are ignored and left for the flies. Just reaching into the bowl may put you at risk of losing your hand. It really is that popular.
 |
|
Voisen Family San Diego Salsa | Courtesy Photo |
I recommend trying this crowd pleaser as a side dish or appetizer with your next summer picnic. The light, tangy dressing paired with the fresh avocado corn relish creates a flavorful, brightly colored salsa that is sure to enhance your meal.
For the Dressing:
- 1 teaspoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Whisk ingredients in a small bowl until combined and set aside.
For the Avocado Corn Relish:
- 1 avocado, diced
- 2 ears fresh corn, cooked and sliced off the cob
- 1/2 red bell pepper, finely diced
- 3 radishes, finely diced
- Cilantro to taste, chopped
Fold all ingredients together, being careful not to mush the avocado. Combine with the dressing and voila!
Be sure to enjoy this delicious treat in a secluded area so that you can use the chips to shovel the salsa into your mouth while keeping it away from your friends.
Holland is a student of The Culinary Institute of Montana at Flathead Valley Community College. FVCC is currently accepting applications for the fall 2012 program. For more information, visit www.culinaryinstituteofmt.com or call Instructor Hillary Ginepra at 756-3862.