Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes
- 4 ears of sweet corn
- 1-283g can of Rotel Tomatoes and Green Chile ( substitute 2 small tomatoes and 2 roasted and peeled green chiles )
- 1-198g tub of Baca Green Chile ( substitute 10 roasted and peeled green chiles)
- 2 small green zucchini
- 1 medium purple onion
- 1 red bell pepper
- 2 medium yellow hot peppers
- 1 jalapeno
- 3 cloves garlic
- 30 mL fresh cilantro
- 5 mL salt
- 5 mL black pepper
- 15 mL Olive Oil
- 7.5 mL Red Wine Vinegar
Put the corn in cold water and bring to a boil. Cook corn, covered, for 12 minutes. You can blanch the chiles in the boiling water with the corn. Drain, set aside to cool.
In a large glass or ceramic bowl start combining ingredients. Dont make or store salsa in metal bowls.
Dump in the can of tomatoes.
Dump in the tub of green chiles.
Peel and mince the zucchini.
Mince the onion.
Remove seeds and mince red bell pepper.
Peel, remove the seeds, and mince the yellow chile and jalapeno. (Wearing gloves will reduce the chance of burning fingers and then burning eyes after you do something stupid like rubbing them).
Crush the garlic.
Mince the cilantro.
Cut the corn off the cob (it should be cool enough to handle by now).
NOTE: After you have taken the kernels off the cob run the dull side of your knife down the cob to extricate the small white seed-like material. This is where the sweet in sweet corn comes from. Add to bowl.
Add the vinegar and oil. Salt and pepper to taste.
All ingredients should be chopped as finely as your patience will allow.
Recipe reprinted with permission.
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