Name: Fresh Corn and Avocado Pico de Gallo
Prep time: 45 min
Yield: About 6 cups
Ingredients: 1 fresh poblano or Anaheim chile pepper* or 1 medium green sweet pepper; 1 medium red, orange or yellow sweet pepper; 2 cups grape and/or cherry tomatoes, halved or quartered or 4 medium tomatoes, seeded and coarsely chopped (2 cups); 1 cup fresh corn kernels; 1 cup frozen whole kernel corn, thawed or one 8.75-ounce can whole kernel corn, drained; ¼ cup finely chopped red onion or thinly sliced green onion; ¼ cup snipped fresh cilantro; ½ teaspoon finely shredded lime peel; 2 tablespoons lime juice; 1 cloves garlic, minced; 1 teaspoon kosher salt or 1/2 teaspoon salt; ⅛ teaspoon bottled hot pepper sauce or 1/4 teaspoon freshly ground black pepper; 1 avocado, halved, seeded, peeled, and chopped; Baked Tortilla Chips (recipe below) or scoop-shaped tortilla or corn chips

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.

Baked Tortilla Chips

Ingredients

8 6 inches corn and/or flour tortillas
Salt

Directions

Step 1

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

1 8 ounce loaf baguette-style French bre
Olive oil
¾ cup pico de gallo
¾ cup finely shredded Gruyere, Gouda, cheddar or mozzarella cheese

Directions

Step 1

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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Recipe Summary