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Roasted Corn Salsa

Recipe by Tad Lombardo

Here, this salsa is used as an accompaniment to the quesadillas but you can also serve it with corn chips or with grilled fish.

  • 2 cups fresh corn (off the cob)
  • 2 vine-ripened tomatoes cut into 1.5cm pieces
  • 1 small red onion, diced
  • ¾ cup red capsicum, diced
  • 2 Jalapeno chilies - seeds removed and reserved, flesh minced
  • 2 tsp Chipotle chilies, finely chopped
  • 4 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • ¼ cup fresh coriander, chopped
  • Salt
  1. Place one tablespoon of oil in a large frying pan and place over medium-high heat. Add corn to hot pan. Cook, stirring occasionally, until caramelized, but not burned. Place in a large bowl.
  2. Combine the tomatoes, onion, capsicum, and Jalapenos with the corn, then sprinkle in some of the reserved Jalapeno seeds.
  3. Stir in the Chipotle peppers, lime juice, olive oil, and coriander.
  4. Season with salt to taste.

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