Roasted Corn Chipotle Tomato Pico De Gallo

Submitted by NewEnglandCook

"This recipe gets huge raves from all my friends and family. It is a fresh salsa or Pico de gallo with roasted corn and chipotle. It is very fresh and easy to make. Great as a dip for tortilla chips or as a side dish served with grilled meats. Recipe make about 5-6 cups."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 8 Cups
• Serves: 8-10

ingredients

• 4 ears roasted corn kernels
• 3 lbs roma tomatoes or 3 lbs plum tomatoes, chopped
• 1 large white onions or 1 large sweet onion, chopped
• 3⁄4 cup fresh lime juice
• 3 minced garlic cloves
• 2 tablespoons pureed chipotle chiles in adobo
• chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 pinch sugar
• 2 tablespoons salt
• pepper

directions

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