ROASTED CORN CHIPOTLE TOMATO PICO DE GALLO
This recipe gets huge raves from all my friends and family. It is a fresh salsa or Pico de gallo with roasted corn and chipotle. It is very fresh and easy to make. Great as a dip for tortilla chips or as a side dish served with grilled meats. Recipe make about 5-6 cups.
Provided by NewEnglandCook
Categories Corn
Time 35m
Yield 8 Cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grill or roast corn on the cob until black char marks are visible. Some burn is good.
- Remove from grill. Cool. Cut kernels off and separate.
- Put kernels in a large bowl.
- Chop tomatoes and onion. Add to bowl.
- Mince garlic. Add to bowl.
- Squeeze the fresh limes and add juice to bowl mixture.
- Add chipotle adobo mixture. Add more or less to suite taste.
- Chop cilantro. Add to bowl.
- Add remaining ingredients.
- Mix well.
- Correct seasoning- Note the right amount of salt makes this dish sing!
- Can be eaten immediately be is better after a few hours after the flavors meld and develop.
Nutrition Facts : Calories 76, Fat 3.8, SaturatedFat 0.5, Sodium 1754.4, Carbohydrate 10.7, Fiber 2.5, Sugar 5.7, Protein 1.9
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