Roasted Corn, Pepper, and Nopales Salsa
Try this salsa in your favorite tacos for a fresh twist.
What you'll need
Spatula or spoon
4 Poblano Peppers stemmed, seeded
2 Jalapeño Peppers stemmed, seeded, halved
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
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.
- Try this recipe with frozen corn. Frozen vegetables are always in season and usually cost less.
|Amount Per Serving|
|% 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: