Roasted Chili Corn Salsa
Makes 3 cups
Ingredients
- 2 poblano peppers (roasted)
- 1 16 Ounce package corn (thawed (or 3 cups fresh))
- ¼ small red onion (finely chopped)
- 2 Tbsp. fresh lime juice
- 2 Tbsp. fresh lemon juice
- ¼ Cup chopped cilantro
- 1 Teaspoon Kosher salt
Instructions
- Roast the poblano peppers if you are posting them at home. Cool and remove char, seeds, stem and ribs. Chop the peppers.
- Cook the corn according to package directions and allow to cool to the touch.
- Finely mince the cilantro and finely dice the red pepper.
- Combine all the ingredients together in a large bowl. Salt to taste.
- Chill for an hour before serving for best flavor results.
- Stir and serve.
Notes
How to fire roast a pepper
- Turn on the gas flame, placing a clean pepper on the flame.
- Allow the pepper to blister and char on each side turning the pepper until all sides are charred.
- Allow all sides to become blackened and the insides to cook.
- Remove from flame and place in either plastic wrap or a paper bag and allow to steam for 10 minutes to sweat off the char.
- Once cool, remove from wrapping and remove the blackened outside with a knife, using a scraping motion.
- Slice open and remove the stem, seeds, and membranes.
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