Corn salsa

description:

Pairs well with chipotle chicken and cilantro lime rice.

ingredients:

1 large poblano pepper (found at Walmart)

1 15oz can of corn
1/4 cup onion, finely chopped
1 jalapeno pepper, stemmed, seeded, finely chopped
2 Tbsp fresh cilantro
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
salt
sugar

instructions:

1) Turn the flame of a gas stove to HIGH. Using tongs, place peppers directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very charcoal or gas grill for 3 to 5 minutes.

2) Transfer to a bowl and cover with a plate. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.

3) Remove skin, stem, and seeds. Finely chop.

4) Add corn, onion, jalapeno pepper, poblano pepper, and cilantro to a bowl.

5) Slowly add lemon juice and lime juice -- you may not need all of it.

6) Add salt and sugar to taste.

source:

Cullinary Hill