![roasted chili corn salsa roasted chili corn salsa](http://www.makingthymeforhealth.com/wp-content/uploads/2015/06/Chipotle-Corn-Salsa-1-__thumb.jpg)
Sugar, about 1 scant teaspoon (if needed) Clearly, this all-raw version is very quick to make, but you need to enjoy it within an hour or so.ġ pound (10 to 12 medium) tomatillos, husked and rinsedįresh serrano chiles to taste (roughly 5, about 1 ounce total)ġ small (4-ounce) white onion, finely choppedġ/4 cup loosely packed, roughly chopped cilantro Besides being clearly authentic, it's easier: Ripe tomatillos are easier to find than ripe tomatoes tomatillos don't get peeled they give the salsa a consistently lovely thickness and they come out a better texture than tomatoes when chopped in the blender or food processor.įor a salsa that's the quintessence of freshness and spiciness, make the recipe that follows with just a half pound of raw tomatillos, roughly chop them, then coarsely puree them in a blender or food processor with all the rest of the ingredients (left raw), and add a tablespoon or two of water (it should be the consistency of relish or fresh chutney). Though most initiates to Mexican cooking probably will start with a recipe for tomato salsa, I'd encourage this tomatillo one as a first foray. It is the gustatory essence of the country - a gleaming contour of fresh green spiciness, herbal perfume and zest. That explains, I think, why a mouthful of tomatillo salsa transports you straight to Mexico. Yes, more than the "jitomate" or red, ripe tomato to us English speakers. Chill for an hour before serving for best flavor results.Sophie Coe, my guru when it comes to early Meso-American cooking, in her masterpiece, America's First Cuisines, tells us that the tomatillo (also known in Mexico as "miltomate," "tomate verde," or simply "tomate") was likely the most-consumed "tomatl" (Nahuatl for a general class of plump fruit) in pre-Columbian times.Combine all the ingredients together in a large bowl.Finely mince the cilantro and finely dice the red pepper.Cook the corn according to package directions and allow to cool to the touch.Cool and remove char, seeds, stem and ribs. Roast the poblano peppers if you are posting them at home.
![roasted chili corn salsa roasted chili corn salsa](https://i.ytimg.com/vi/hCixaYucBzA/maxresdefault.jpg)
#Roasted chili corn salsa how to#
Fresh or frozen corn can be used.(learn how to freeze your own corn) corn - White or yellow corn, the restaurant uses white but use what you like.roasted poblano peppers - learn how to roast your own.If you are lucky enough to have beautiful fresh corn in the summer follow my instructions on how to prepare freezer corn to keep the fresh flavor all year long. When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow sweet corn, red onion, fresh lime juice, fresh lemon juice, and my favorite, fresh cilantro! The corn can be fresh, frozen corn or canned corn. Game Day is not complete without this fresh side dish. Serve the corn salsa with tortilla chips, alongside a burrito bowl or with any of your favorite Mexican food. My homemade chipotle corn salsa is made with fire-roasted poblano peppers, frozen sweet corn, red onion, cilantro along with fresh lemon and lime juice.