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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
1 fresh poblano or Anaheim chile pepper or 1 medium green sweet pepper
1 medium red, orange or yellow sweet pepper
2 cups grape and/or cherry tomatoes, halved or quartered, or
4 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed; or one 8.75-ounce can whole kernel corn, drained
1/4 cup snipped fresh cilantro
1/4 cup finely chopped red onion or thinly sliced green onion
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 teaspoon kosher salt or
1/2 teaspoon salt
1 to 2 cloves garlic, minced
1/8 teaspoon bottled hot pepper sauce or 1⁄4 teaspoon ground black pepper
1 avocado, halved, seeded, peeled and chopped
Baked Tortilla Chips or scoop-shaped tortilla or corn chips
Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds and membranes; discard. Chop the peppers.
For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, cilantro, red onion, lime peel, lime juice, salt, garlic and hot pepper sauce. Cover and chill mixture for 4 to 24 hours. Stir in the avocado just before serving.
Serve with Baked Tortilla Chips or other chips. Or serve pico de gallo with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.
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FRESH CORN AND AVOCADO PICO DE GALLO
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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
1 fresh poblano or Anaheim chile pepper or 1 medium green sweet pepper
1 medium red, orange or yellow sweet pepper
2 cups grape and/or cherry tomatoes, halved or quartered, or
4 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed; or one 8.75-ounce can whole kernel corn, drained
1/4 cup snipped fresh cilantro
1/4 cup finely chopped red onion or thinly sliced green onion
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 teaspoon kosher salt or
1/2 teaspoon salt
1 to 2 cloves garlic, minced
1/8 teaspoon bottled hot pepper sauce or 1⁄4 teaspoon ground black pepper
1 avocado, halved, seeded, peeled and chopped
Baked Tortilla Chips or scoop-shaped tortilla or corn chips
Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds and membranes; discard. Chop the peppers.
For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, cilantro, red onion, lime peel, lime juice, salt, garlic and hot pepper sauce. Cover and chill mixture for 4 to 24 hours. Stir in the avocado just before serving.
Serve with Baked Tortilla Chips or other chips. Or serve pico de gallo with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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