Aunt Suzie’s Southwestern Salsa
Created by Chef Irene LoRe • Aunt Suzie's Italian Restaurant • auntsuzie.com• Course: Condiments & Sauces • Season(s): Summer, Fall
Ingredients
- kernels from 2 ears of sweet corn, yielding 2 cups
- 1 large ripe tomato, finely diced
- 1 small white onion, finely minced
- 1/4 poblano pepper, roasted, peeled, deseeded and finely minced
- juice of 1 lime, plus zest
- 3 tablespoons finely chopped cilantro
- salt
- black pepper to taste
- round corn tortilla chips
Instructions
Steam corn ears for about 2-3 minutes. Coat poblano pepper with oil and roast in a 450 degree oven on a sheet tray until the skin blackens and blisters. Remove from oven and put immediately into a zip lock bag. Let steam in bag for 2 minutes. Once removed, the skin should easily peel off. Peel, deseed and mince pepper. Toss with tomato, onion. Add lime juice and season to taste. Stir in cilantro. Cover and refrigerate for 30 minutes. Serve chilled with tortilla chips.