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Category: Salsas
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 finely chopped red onion or thinly sliced green onion
1/4 cup snipped fresh cilantro
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
1 to 2 cloves garlic, minced
1 tsp. kosher salt or 1/2 teaspoon salt
1/8 tsp. bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
1 avocado, halved, seeded, peeled, and chopped
Baked Tortilla Chips
Directions
1. 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.
2. For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
3. Serve with Baked Tortilla Chips or with grilled chicken, fish, etc.
Makes about 6 cups, 24 (1/4-cup) servings.
Fresh Corn and Black Bean Pico de Gallo: Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.
*Handling hot peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Fresh Corn and Avocado Pico de Gallo
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Category: Salsas
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 finely chopped red onion or thinly sliced green onion
1/4 cup snipped fresh cilantro
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
1 to 2 cloves garlic, minced
1 tsp. kosher salt or 1/2 teaspoon salt
1/8 tsp. bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper
1 avocado, halved, seeded, peeled, and chopped
Baked Tortilla Chips
Directions
1. 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.
2. For salsa: In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.
3. Serve with Baked Tortilla Chips or with grilled chicken, fish, etc.
Makes about 6 cups, 24 (1/4-cup) servings.
Fresh Corn and Black Bean Pico de Gallo: Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.
*Handling hot peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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