Ingredients with Measurements:
- 2 ears of corn, shucked
- 1 red bell pepper, seeded and quartered
- 1 poblano pepper, seeded and quartered
- 1 jalapeño pepper, seeded and minced
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked corn, red bell pepper, and poblano pepper on a baking sheet. Roast for 20-25 minutes or until the vegetables are charred.
3. Remove the vegetables from the oven and let them cool.
4. Once the vegetables are cool, cut the corn kernels off the cob and dice the roasted peppers.
5. In a mixing bowl, combine the roasted corn, red bell pepper, poblano pepper, jalapeño pepper, red onion, garlic, cilantro, lime juice, olive oil, salt, and pepper. Mix well.
6. Taste and adjust seasoning as needed.
7. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes approximately 2 cups of salsa
Nutritional information:
- Calories: 75
- Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
Substitutions for ingredients:
- Use frozen corn instead of fresh corn
- Use green bell pepper instead of red bell pepper
- Use serrano pepper instead of jalapeño pepper
- Use white onion instead of red onion
Variations:
- Add diced tomatoes to the salsa
- Add black beans to the salsa
- Add avocado to the salsa
Tips and tricks:
- To make the salsa spicier, leave the seeds in the jalapeño pepper.
- To make the salsa milder, remove the seeds from the jalapeño pepper.
- If you don't have fresh cilantro, you can use dried cilantro.
- This salsa tastes best when served chilled.
Storage instructions:
- Store the salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salsa is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salsa in a bowl with tortilla chips on the side.
- Use the salsa as a topping for tacos or grilled chicken.
Garnishes:
- Garnish the salsa with additional cilantro leaves.
Pairings:
- Serve the salsa with margaritas or cold beer.
Suggested side dishes:
- Serve the salsa with grilled chicken or fish.
- Serve the salsa with rice and beans.
Troubleshooting advice:
- If the salsa is too spicy, add more lime juice to balance out the heat.
Food safety advice:
- Make sure to wash your hands and all vegetables before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers after 3 days.
Food history:
- Salsa originated in Mexico and has been a popular condiment for centuries.
Flavor profiles:
- This salsa is sweet, smoky, and slightly spicy.
Serving suggestions:
- Serve this salsa as an appetizer or as a topping for your favorite Mexican dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican