Neeeeeext!

Well, went and opened my big mouth about the corn pico, so gotta provide the full meal deal on that! Here ya go:

Roasted Corn Pico de Gallo

Rinse clean and dice:

½ onion
1 cup cilantro
3 medium-sized tomatoes
Kernels from 1 ear roasted corn
Juice of 1 large lime
Splash of orange or grapefruit juice
Salt, pepper, and sugar to taste

Add a chile or pepper, as desired; if you’re a heat weenie, (And you know who you are), dice bell pepper and go with that. For you Chileheads, anything from Jalapeno to Serrano to Habanera will do – Once again though, TASTE YOUR CHILE BEFORE YOU ADD IT, so you don’t make stuff too hot to enjoy! With the hotter chiles, always vein and seed ‘em before dicing and don’t go to the bathroom right after preparation….

Incorporate all ingredients in a non-metallic bowl; let sit for an hour for taste to mingle and develop. Keeps for a couple days refrigerated.

One additional note on beans; you CAN freeze ’em, ya know. If you put ’em in a good sealing freezer bag and suck all the air out, (Poor man’s vacuum packaging), they’ll last for 90 days easily and still maintain their taste. Of course, canning is much preferred, but sometimes ya gotta do whatcha gotta do, right?

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