Source: Midwest Living

Gallery

Recipe Summary

prep:
45 mins
broil:
7 mins to 10 mins
stand:
15 mins
chill:
240 mins to 1440 mins
Servings:
24
Yield:
About 6 cups
Advertisement

Fresh Corn and Avocado Pico de Gallo

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.

    Advertisement
For salsa:
  • In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.

Instructions Checklist
  • Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.

Fresh Corn and Black Bean Pico de Gallo:

Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.

*Handling hot peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Fresh Corn and Avocado Pico de Gallo)

42 calories; total fat 1g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 0mg; sodium 111mg; potassium 126mg; carbohydrates 8g; fiber 1g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 340IU; vitamin c 22mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

Baked Tortilla Chips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Cut each tortilla into 8 wedges and spread wedges on two large baking sheets. Sprinkle lightly with salt. Bake for 12 to 15 minutes or until crisp and light brown.

    Advertisement

Speedy Bruschetta

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut baguette-style French bread diagonally into 1/2-inch slices. Arrange bread slices on a large baking sheet. Brush both sides of each bread slice with olive oil. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until crisp and light brown. Remove from oven. Divide pico de gallo among bread slices. Top with finely shredded Gruyere, Gouda, cheddar or mozzarella cheese. Broil about 1 minute more or until cheese is melted. Serve immediately. Makes about 24 slices.

    Advertisement
Advertisement