ROASTED CORN SALSA
Ingredients
2 ears of corn
1 ½ cups plum tomato roasted peeled, seeded and finely chopped
2 jalapeno chilies, roasted peeled, seeded and finely chopped
1 red onion finely chopped
1 clove garlic crushed
2 – 3 Tbsp. olive oil
juice of 1 lemon
grated peel of ½ lemon
1 – 2 Tbsp. cilantro
salt to taste
Directions
Broil or barbecue the corn for 20 to 30 minutes or until golden. Cut the top off each ear and stand cor on end cut side down. With sharp knive, cut away the kernels
Put toe kernels in a bowl and add the rest of the ingredients. Mix well then cover and refrigerate for at least 2 hours before serving.
This has a wonderfully smoky flavor that makes the perfect accompaniment to hamburgers.
Ingredients
2 ears of corn
1 ½ cups plum tomato roasted peeled, seeded and finely chopped
2 jalapeno chilies, roasted peeled, seeded and finely chopped
1 red onion finely chopped
1 clove garlic crushed
2 – 3 Tbsp. olive oil
juice of 1 lemon
grated peel of ½ lemon
1 – 2 Tbsp. cilantro
salt to taste
Directions
Broil or barbecue the corn for 20 to 30 minutes or until golden. Cut the top off each ear and stand cor on end cut side down. With sharp knive, cut away the kernels
Put toe kernels in a bowl and add the rest of the ingredients. Mix well then cover and refrigerate for at least 2 hours before serving.
This has a wonderfully smoky flavor that makes the perfect accompaniment to hamburgers.
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