Mexican-Style Vegetable Salad
- Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
- To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
- Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
- ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!