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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roasted Corn and Pepper Salsa Recipe

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This recipe for Roasted Corn and Pepper Salsa is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of sweet yellow corn in shucks
4 Poblano peppers
1 red bell pepper - small diced
1 orange bell pepper - small diced)
4 medium tomatoes - small diced)
4 cloves of garlic - minced)
2 medium white onions - small diced)
3-6 Jalapeños - minced fine)
1/2 bunch of cliantro - finely chopped)
1-2 limes
Salt to taste
Directions:
Directions:
Peel back shucks and remove silks from corn. Roast corn over open flame approximately five minutes. Finish in oven at 350º for 15 minutes wrapped in their shucks.
Roast Poblano peppers about five minutes over open flame. Steam in a sealed container for 15 minutes.
After poblanos are done steaming, remove the skin and cut kernels from the cob. Combine all ingredients in mixing bowl and then toss.
Add salt and lime to taste. Serve at room temperature.
Number Of Servings:
Number Of Servings:
1/2 gallon
Personal Notes:
Personal Notes:
This recipe placed 2nd at The St. Phillips Salsa Con Salsa Contest in 2008. It was prepared by Steven Prediado & Elizabeth Cubillos, both students in the Culinary Arts Class at McCollum High School in San Antonio, TX.

 

 

 

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