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Fresh Corn and Avocado Pico de Gallo

Ingredients

Directions

  • 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.

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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.

  • 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; 1 g total fat; 0 mg cholesterol; 111 mg sodium. 8 g carbohydrates; 1 g protein;

Baked Tortilla Chips

Ingredients

Directions

  • 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.

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Speedy Bruschetta

Ingredients

Directions

  • 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.

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