Chipotle Mexican Grill Jalapeno and Corn Salsa
Author: CopyKat Recipes
prep time: 10 min
cook time: 10 min
serves: 10
While this jalapeno and corn salsa is made with just a few ingredients,
it has a rich and robust flavor. I started mine with frozen corn. Since
corn isn’t always in season I wanted to use something that you could
find all year around. I also added a little fresh jalapeno. Let me say,
that peppers vary, sometimes they are hot, sometimes they aren’t. If
you really don’t like heat, be sure to strip out the middle “pith” of
the pepper, and remove the seeds. Honestly, I think this same salsa
would be great with fresh poblano pepper, or if you really like to walk
on the wild spicy side, use more or try a habanero. This stores well in
an airtight container for 3 or 4 days after preparation.
Ingredients
2 cups frozen corn - fresh would be ideal
1/4 cup chopped cilantro
2 teaspoons finely chopped jalapeno
1 - 2 teaspoons sliced green onion tops
1/2 teaspoon kosher salt
2 teaspoons lime juice
Instructions
If using frozen corn, allow to thaw before preparing salsa. Chopped
jalapeno very finely. If you do not like heat, remove seeds, before
chopping. You may also want to start with 1 teaspoon of jalapeno before
adding the second teaspoon. Add chopped cilantro, salt, and green onion
tops. Stir in lime juice. Stir well to mix the salsa together.
Refrigerate for a couple of hours before serving. This will allow the
flavors to marry together.
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