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Receta Roasted Corn And Pepper Salsa
by Global Cookbook

Roasted Corn And Pepper Salsa
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Ingredientes

  • 1 x ear fresh corn
  • 1 x canned chipotle chile, seeded and chopped
  • 1 x red bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
  • 1 x yellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
  • 1 x green bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
  • 1/2 Tbsp. minced fresh oregano leaves
  • 1 x tomato, seeded and cut into 1/2 inch dice
  • 3/4 tsp sugar
  • 1/4 c. extra virgin olive oil
  • 1 1/2 Tbsp. cider vinegar
  •     Salt and pepper to taste

Direcciones

  1. Blanch corn for 1 minute, then brush with a little extra virgin olive oil and roast over an open gas flame or possibly in a 425-degree oven just till corn begins to blacken. Cut kernels off the cob. Combine corn and all remaining ingredients in a mixing bowl.
  2. Chill for up to 2 days. Serve with grilled chicken breasts, sauteed turkey breasts, or possibly steaks or possibly other cuts of beef Makes 2 c.