This salsa is great for the vegetarian tostada recipe on our blog. Dazzle your taste buds with this distinctly southwestern dish.
3 cups (18 oz. / 560 g) fresh corn kernels (from 4 ears of corn)
1/2 cup (4 oz. / 125 g) canned diced green chilis, drained
1/2 cup (4 oz. / 125 g) canned diced pimientos, drained
1/4 cup (2 and 1/2 oz. / 75 g) finely diced red onion
1/3 cup (3 oz. / 90 g) diced tomatoes
2 tablespoons chopped fresh cilantro
1/2 teaspoon freshly ground pepper
Preheat the oven to 350°F (180°C). Lightly coat a baking sheet with vegetable oil spray. Spread the corn kernels evenly on the prepared pan. Bake in the preheated oven for 20-minutes, or until slightly brown. In a large bowl, gently combine the roasted corn with all the remaining ingredients. Cover and refrigerate for at least 1-hour before serving. Stir gently.
Makes 5 cups (30 oz. / 950 g)
Nutritional Facts per 1/2 cup (3 oz. / 90 g): 50 Calories, 12 g Carbohydrates, 0 mg Cholesterol, 0.5 g Fat, 2 g Protein, 25 mg Sodium
*From Sharon O’Connor’s book Spa. Copyright 1998. Page 62.