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Smoky Corn Salsa

Adapted By Brennan's 27 Sep 2018

Serving Size: makes 4 cups


2 red bell peppers, quartered, seeded

3 ears fresh corn, husked

4 Tablespoons Extra Virgin Olive Oil

2 garlic cloves, minced

1 teaspoon ground cumin

2 Tablespoons fresh lime juice

1 Tablespoon Hot Sauce

2/3 cup chopped fresh cilantro

Adapted From:

Don’t just thick chips. Use it over grilled fish, chicken or pork and in quesadillas.

Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.

Heat 2 tablespoons oil in a heavy small skillet over medium-high heat. Add garlic and cumin; saute until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.