Roasted Corn Chipotle Tomato Pico De Gallo Recipes

ROASTED CORN CHIPOTLE TOMATO PICO DE GALLO

Steps:

• Grill or roast corn on the cob until black char marks are visible. Some burn is good.
• Remove from grill. Cool. Cut kernels off and separate.
• Put kernels in a large bowl.
• Chop tomatoes and onion. Add to bowl.
• Mince garlic. Add to bowl.
• Squeeze the fresh limes and add juice to bowl mixture.
• Add chipotle adobo mixture. Add more or less to suite taste.
• Chop cilantro. Add to bowl.
• Add remaining ingredients.
• Mix well.
• Correct seasoning- Note the right amount of salt makes this dish sing!
• Can be eaten immediately be is better after a few hours after the flavors meld and develop.

CHIPOTLE PICO DE GALLO

Steps:

• Combine all the ingredients and mix well.
• The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!

CACTUS PICO DE GALLO SALSA

Steps:

• Rinse cactus well under cold water. Cut the already sliced cactus into small pieces. The cactus also has a serrano in the jar, mince that also.
• Dice tomatoes, onion, jalapenos (I leave the seeds in, but you can take seeds out) and cilantro. In a large bowl mix all ingredients together, add minced garlic and salt to taste. Crumble Queso Fresco into the mix and add lemon juice. You may want to add a little lemon juice at a time and mix and taste until it is to your liking.

CHIPOTLE PICO DE GALLO

Steps:

• Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
• In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
• Stir to combine and let sit for at least 30 minutes.
• The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
• NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.