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Chipotle-Corn Salsa
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    Chipotle-Corn Salsa

  • 2 ears very fresh corn
  • 2 vine-ripened tomatoes
  • 1 small red onion, diced
  • 3/4 cup diced red bell pepper
  • 2 jalapeno chiles, minced (save some of the seeds)
  • 2 teaspoons pureed canned chipotle chiles
  • Juice of 2 limes
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.
    Yields about 3 cups

    From: Michele Anna Jordan of the Jaded Palate Catering
    Posted By: The San Francisco Chronicle Cookbook
    Post Date:

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