Roasted Corn-and-Pepper Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This salsa is a flavorful accompaniment to grilled beef or chicken. Ingredients:
1 small red bell pepper, seeded and cut in half |
1 small green bell pepper, seeded and cut in half |
3 ears shucked corn |
2 teaspoons olive oil, divided |
1/2 teaspoon salt, divided |
cooking spray |
1/8 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon diced onion |
1 teaspoon minced seeded jalapeño pepper |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Prepare grill.
2. Brush bell peppers and corn with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt. Place bell peppers and corn on grill rack coated with cooking spray. Grill bell peppers 5 minutes or until crisp-tender, turning occasionally. Remove bell peppers from grill. Grill corn 10 minutes or until lightly browned, turning occasionally. Cool slightly. Dice bell peppers. Cut kernels from ears of corn; discard cobs. Combine bell peppers, corn, 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and remaining ingredients in a bowl, and toss well. Serve at room temperature.
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