Ingredients
-
6
-
2
-
1/2
-
2
-
1/3
-
1
-
-
-
-
-
-
-
-
-
Directions
Chipotle’s Spicy Corn Salsa, This is from Chef Staci Raymond of Chipotle’s, I made this and it was great I had to make some substitutions and I’m sure it will be even better when I can make it the proper way I only had frozen corn so I had to pass on roasting it, but I roasted the poblanos and would NOT recommend skipping that step The store didn’t have any red jalapenos so used a chipotle in adobo sauce and rinsed of the sauce really well It definitely added a flavor that wouldn’t be in the recipe as written, but I wouldn’t say it was unwelcome Hopefully I can find red jalapenos around soon
Edit: I made this again and used fresh fenugreek leaves instead of cilantro It was great also!, I made this and it was great I had to make some substitutions and I’m sure it will be even better when I can make it the proper way I only had frozen corn so I had to pass on roasting it, but I roasted the poblanos and would NOT recommend skipping that step The store didn’t have any red jalapenos so used a chipotle in adobo sauce and rinsed of the sauce really well It definitely added a flavor that wouldn’t be in the recipe as written, but I wouldn’t say it was unwelcome Hopefully I can find red jalapenos around soon
Edit: I made this again and used fresh fenugreek leaves instead of cilantro It was great also!
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Steps
|
1
Done
|
Heat Barbecue Grill. Roast Corn and Chilies on the Grill; Let Cool. |
|
2
Done
|
Cut Corn Off the Cob. |
|
3
Done
|
Dice Poblano Chilies. |
|
4
Done
|
Combine Ingredients in a Bowl; Stir to Incorporate. |
