Hell Bent on Salsa

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Hell Bent on Salsa

 

2 ears very fresh corn

2 vine-ripened tomatoes

1 small red onion, diced yellow onion is OK too

3/4 cup diced red bell pepper

3 jalapeno chiles, minced (save some of the seeds)

2 teaspoons pureed canned chipotle chiles

Juice of 2 limes

1 tablespoon olive oil or vegetable oil

1/4 cup chopped fresh cilantro <--- a muct

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.

Yields about 3 cups

 

 

 

 

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