Yield:Yields about 2-1/2 cups.
The smoky heat of the chipotle chile makes this salsa a bold accompaniment togrilled beef, pork, or chicken. And of course, this salsa is a natural next to a plate of warm, salty,Homemade Tortilla Chips.
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- 2 ears corn, husked
- Olive oil for brushing
- 5 ripe plum tomatoes
- 1/4 cup very finely diced red onion
- 1 tsp. finely chopped garlic
- 1 canned chipotle chile, finely chopped
- 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
- 2 Tbs. fresh lime juice
- 1 Tbs. extra-virgin olive oil
- 1/2 tsp. salt; more to taste
Nutritional Information
- Nutritional Sample Size per 1/4 cup
- Calories (kcal) : 45
- Fat Calories (kcal): 25
- Fat (g): 2.5
- Saturated Fat (g): 0.5
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 1.5
- Cholesterol (mg): 0
- Sodium (mg): 125
- Carbohydrates (g): 6
- Fiber (g): 1
- Protein (g): 1
Preparation
- Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.
- In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra-virgin olive oil. Season with salt. Let stand for 20 minutes before serving.
Ingredient Spotlight
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IN THIS RECIPESweet Corn
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IN THIS RECIPEPlum Tomatoes
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FEATUREDSquash Blossoms
Reviews
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Reviews (1 review)
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Petra07| 09/13/2021Made this salsa for taco night and it was a hit! Very tasty. I can use this with chicken tacos too!
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