Corn And Green Chile Salsa Recipe
Ingredients
| Ears of corn | 3 | |
| Water | 1/4 Cup (16 tbs) | |
| Olive oil | 1 1/2 Teaspoon | |
| Onion | 4 Tablespoon, diced | |
| Green chiles | 1 pound, roasted | |
| 5 Roma tomatoes, oven-roasted and finely diced | ||
| 3 tablespoons La Carreta apple cider vinegar or other cider vinegar | ||
| Sugar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon toasted oregano, rubbed between the fingers | ||
Directions
Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 5 minutes, or until translucent.
Add to the mixing bowl along with the remaining ingredients, and thoroughly combine.
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 5 minutes, or until translucent.
Add to the mixing bowl along with the remaining ingredients, and thoroughly combine.
Chef
