Okra, Corn, and Jalapeño Skillet Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Blending prime summer produce, this salsa is great over grilled chicken or pork or with baked tortilla chips. This recipe doubles easily for a crowd. Ingredients:
1 tablespoon canola oil |
1 cup fresh yellow corn kernels (about 2 ears) |
1 pound okra, cut into 1/2-inch pieces (about 3 1/2 cups) |
1 cup chopped fresh spinach |
1/4 cup bottled pickled jalapeño pepper slices |
3/4 cup chopped tomato (about 1 medium) |
1 tablespoon fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 garlic clove, minced |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add corn; sauté 3 minutes. Add okra; sauté 3 minutes. Stir in spinach and jalapeño; cook 2 minutes. Remove from heat; stir in chopped tomato and remaining ingredients.
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