Ingredients with Measurements:
- 4 ears of corn, shucked
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and finely chopped
- 2 cloves garlic, 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 on a baking sheet and roast for 20-25 minutes or until the kernels are lightly browned.
3. Once the corn is done, remove it from the oven and let it cool for a few minutes.
4. Using a sharp knife, cut the kernels off the cob and place them in a mixing bowl.
5. Add the diced red bell pepper, red onion, jalapeno pepper, minced garlic, and chopped cilantro to the mixing bowl.
6. Drizzle the lime juice and olive oil over the mixture.
7. Season with salt and pepper to taste.
8. Mix all the ingredients together until well combined.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes about 4 cups of salsa.
Nutritional information:
- Calories: 110
- Fat: 3g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- If you don't have fresh corn, you can use canned corn instead.
- If you don't have fresh cilantro, you can use parsley or basil instead.
- If you don't have lime juice, you can use lemon juice instead.
Variations:
- Add diced avocado for a creamier texture.
- Add black beans or chickpeas for extra protein.
- Add diced tomatoes for a more traditional salsa flavor.
Tips and tricks:
- To make this recipe even easier, you can use frozen corn instead of fresh corn.
- If you like your salsa spicier, leave the seeds in the jalapeno pepper.
- For a smokier flavor, grill the corn instead of roasting it in the oven.
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, but you can let it come to room temperature before serving if you prefer.
Presentation ideas:
- Serve the salsa in a colorful bowl to make it more visually appealing.
- Garnish with additional cilantro or diced avocado.
Pairings:
- This salsa pairs well with tortilla chips, tacos, or grilled chicken.
Suggested side dishes:
- Serve with a side of rice and beans for a complete meal.
Troubleshooting advice:
- If the salsa is too spicy, add more lime juice or a pinch of sugar to balance out the heat.
Food safety advice:
- Make sure to wash your hands and all the vegetables before preparing the salsa.
- Keep the salsa refrigerated until ready to serve to prevent bacterial growth.
Food history:
- Salsa originated in Mexico and has been a popular condiment for centuries.
Flavor profiles:
- This salsa is sweet, savory, and slightly spicy.
Serving suggestions:
- Serve this salsa as an appetizer or as a topping for your favorite Mexican dishes.
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Region: Mexican