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Corn and Pepper Salsa

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November 23, 2011


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Corn and Pepper Salsa

You can go to taste on many of these ingredients, add more or less of the suggested amount. If you’re not going to boil your own fresh corn, use frozen corn, thawed — please avoid cans of corn.
This is great for “chips and salsa” or use as a topping for chicken or burgers.

Corn and Pepper Salsa

4 large ears corn
1 medium red onion, chopped
2 juice of lime
1 red pepper, chopped
4 Serrano or Jalapeno peppers, seeded and diced
1 clove garlic, minced
2 Tbs cilantro, chopped
4 mint leaves, approx
1-3 Tablespoons of red wine vinegar
2- 6 drops of hot sauce, according to taste (or use hot red wine vinegar and omit regular red wine vinegar – start with a tablespoon and add according to taste from there)
2 Tbs Extra Virgin Olive Oil
salt and pepper, to taste
Bring a large pot of water (enough to cover ears of corn) to a boil.
Once the water has come to a boil, place the ears of corn and cook for 3 minutes.
Remove from water and allow to cool.
Cut kernels off the cob and place in bowl.
Mix in the rest of the ingredients and enjoy with either your own Pita Chips or Tostitos Scoop Chips (my husbands’ favorite).

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