Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| recipes:chipotle_corn_salsa [2025/07/11 13:08] – created jmarcos | recipes:chipotle_corn_salsa [2025/07/14 08:40] (current) – jmarcos | ||
|---|---|---|---|
| Line 4: | Line 4: | ||
| /* Description */ | /* Description */ | ||
| - | Copycat recipe | + | This is great as a salsa for dipping and for over-filling tacos and burritos. Fresh, light, delicious. |
| + | |||
| + | Copycat recipe | ||
| Line 13: | Line 15: | ||
| ====== Ingredients ====== | ====== Ingredients ====== | ||
| - | * 24 ounces frozen corn (see note 1) | + | * 24 ounces frozen corn or 6 corn cobs, cooked. |
| + | * Can also grill the cobs, adds a nice flavor | ||
| * 1/2 cup red onion finely chopped | * 1/2 cup red onion finely chopped | ||
| - | * 1 large roasted poblano pepper peeled, seeded, and finely chopped (see note 2) | + | * 1/2 = 1 jalapeño |
| - | * 2 jalapeño | + | * 1/4 cup fresh Parsley |
| - | * 1/4 cup fresh cilantro | + | |
| * 1 tablespoon lemon juice | * 1 tablespoon lemon juice | ||
| * 1 tablespoon lime juice | * 1 tablespoon lime juice | ||
| * Salt | * Salt | ||
| - | * tortilla chips for serving | ||
| ====== Directions ====== | ====== Directions ====== | ||
| - | - Grill the corn and poblano | + | - Grill the corn to get a bit of char. |
| - | - Place the poblano in a bowl and cover with plastic for 5-10 minutes. | + | - To a large bowl, add cooled corn, red onion, jalapeño peppers, |
| - | - To a large bowl, add cooled corn, red onion, jalapeño peppers, | + | |
| ====== Notes ====== | ====== Notes ====== | ||
| + | - Corn: Chipotle employees have reported with Chipotle uses frozen corn. To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl. | ||
| + | - Roasted poblano peppers: | ||
| + | - Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet. | ||
| + | - Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, | ||
| + | - Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes. | ||
| + | - Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them. | ||
| + | - Cilantro. Omit or sub parsley if you don't like cilantro. | ||
| + | - Roasted corn: Chipotle doesn' | ||
| + | - Make it mild: Substitute bell peppers (raw or roasted) for the poblanos and jalapeños if you want to cut out the spice. | ||
| + | - Make it spicier: Substitute minced fresh serrano chiles (with their seeds) for the jalapeños if you like it SPICY. Minced habañeros would also be delicious! | ||
| /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | ||
| Line 41: | Line 50: | ||
| - | {{tag> | + | {{tag> |
| /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, | /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, | ||
| replacing the " | replacing the " | ||
