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This fresh tasting spicy corn salsa gets its kick from canned chipotle peppers. Canned chipotle peppers are really jalapeno peppers that are roasted and smoked. You can control the heat of this salsa when you prepare the chipotle peppers by removing the seeds when you add these peppers. The heat is packed within the seeds of these peppers.
Yield: 3 cups
2 ears very fresh corn
2 vine-ripened tomatoes
1 small red onion, diced
3/4 cup diced red bell pepper
2 jalapeno chiles, minced (save some of the seeds)
2 teaspoons pureed canned chipotle chiles
2 limes, juice of
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
Salt to taste
Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers.
Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.
Yield: 3 cups
2 ears very fresh corn
2 vine-ripened tomatoes
1 small red onion, diced
3/4 cup diced red bell pepper
2 jalapeno chiles, minced (save some of the seeds)
2 teaspoons pureed canned chipotle chiles
2 limes, juice of
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
Salt to taste
Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers.
Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.