This salsa is great with any Mexican style food (I make it in the winter when fresh corn on the cob isn't available). Leftovers are terrific mixed into scrambled eggs the next day.
INGREDIENTS
1 cup frozen sweet corn
1 cup frozen edamame beans
1/4 cup onion, diced to 1/8 inch pieces
1/4 cup red bell pepper, diced to 1/8 pieces
1/4 cup cabbage, diced to 1/8 pieces
1 jalepeno pepper, finely minced
1 1/2 t chili powder
1 t garlic powder (NOT garlic salt; and not fresh garlic either if you are going to cook it by the method below)
1/2 t dried thyme
zest from 1 lemon
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extra virgin olive oil
salt and pepper to taste
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juice from 1/2 lemon
RECIPE
Put the frozen veggies in a bowl. Add the remaining vegetables and lemon zest. Mix thoroughly. Coat lightly with olive oil and mix. Add the spices crunching the time into the veggies, freshly ground pepper and a tiny pinch of salt if you like. Mix thoroughly, set aside until all of the beans and corn is thawed, allowing the flavors to meld together. A half hour should do. Longer, even overnight, will not hurt the dish.
Bring a tablespoon or so of extra virgin olive oil to temperature over medium-high heat. Add the salsa and cook, stirring nearly constantly until the edges of the vegetables begin to brown. Deglaze with freshly squeezed lemon juice. Remove from pan as soon as the lemon juice is reduced to avoid burning.
Serve warm or at room temperature. It's great along side fish tacos, as a filling for quesadillas, or even chilled as a dip with chips.
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