 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. Itâs yummy with tortilla chips and as a topping for meat, poultry and fish.Alicia DeWolfe, Gloucester, Massachusetts Ingredients:
6 plum tomatoes, halved |
4 medium ears sweet corn, husks removed |
2 medium sweet yellow peppers, halved |
2 medium green peppers, halved |
3 jalapeno peppers, halved and seeded |
1 medium red onion, cut into 1/2-inch slices |
1/4 cup minced fresh cilantro |
3 tablespoons olive oil |
3 tablespoons red wine vinegar |
5 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon pepper |
Directions:
1. Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
2. In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold. Yield: 6 cups.
|
|