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Ready In:
30 minutes
Serves: 8
Try this salsa in your favorite tacos for a fresh twist.
What you'll need
Baking sheet
Paper bag
Measuring cups
Medium bowl
Cutting board
Sharp knife
Measuring spoons
Oven
Oven mitt
Spatula or spoon
Ingredients
Serves 8
4 Poblano Peppers stemmed, seeded
2 Jalapeño Peppers stemmed, seeded, halved
of Corn 2 fresh ears
1 1/2 cups Tomato chopped
1/2 cup Nopales (cactus Leaves) Fresh, chopped, cleaned
1/2 cup Onion Red, chopped
2 tablespoons Lime Juice Fresh
2 tablespoons Cilantro Fresh, chopped
1/4 teaspoon Salt
Directions
1.
Place all peppers and corn on a baking sheet. Broil for about 10 minutes, turning to lightly char all sides of the peppers and corn.
2.Place peppers in a small paper bag and fold over the
top; let stand for 5 minutes. Rub off skins and remove
seeds and stems.
3.Chop poblano and jalapeño peppers.
4.Cut corn off cob and place in a medium bowl; add
chopped peppers and all remaining ingredients and
stir. Cover and refrigerate until ready to serve.
Chef's Tips
- Try this recipe with frozen corn. Frozen vegetables are always in season and usually cost less.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 70 | ||
| % Daily Value* | ||
| Total Fat 1 g | 1% | |
| Sodium 80 mg | 3% | |
| Total Carbohydrate 14 g | 5% | |
| Dietary Fiber 4 g | 14% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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