Ingredients
-
4
-
3
-
1
-
3/4
-
3
-
2
-
-
2
-
2
-
1
-
2
-
-
-
-
Directions
Roasted Corn Chipotle Tomato Pico De Gallo, This recipe gets huge raves from all my friends and family It is a fresh salsa or Pico de gallo with roasted corn and chipotle It is very fresh and easy to make Great as a dip for tortilla chips or as a side dish served with grilled meats Recipe make about 5-6 cups , This recipe gets huge raves from all my friends and family It is a fresh salsa or Pico de gallo with roasted corn and chipotle It is very fresh and easy to make Great as a dip for tortilla chips or as a side dish served with grilled meats Recipe make about 5-6 cups
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Steps
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1
Done
|
Grill or Roast Corn on the Cob Until Black Char Marks Are Visible. Some Burn Is Good. |
|
2
Done
|
Remove from Grill. Cool. Cut Kernels Off and Separate. |
|
3
Done
|
Put Kernels in a Large Bowl. |
|
4
Done
|
Chop Tomatoes and Onion. Add to Bowl. |
|
5
Done
|
Mince Garlic. Add to Bowl. |
|
6
Done
|
Squeeze the Fresh Limes and Add Juice to Bowl Mixture. |
|
7
Done
|
Add Chipotle Adobo Mixture. Add More or Less to Suite Taste. |
|
8
Done
|
Chop Cilantro. Add to Bowl. |
|
9
Done
|
Add Remaining Ingredients. |
|
10
Done
|
Mix Well. |
|
11
Done
|
Correct Seasoning- Note the Right Amount of Salt Makes This Dish Sing! |
|
12
Done
|
Can Be Eaten Immediately Be Is Better After a Few Hours After the Flavors Meld and Develop. |
