Sunday, March 20, 2011

Original: Tomato and Corn Chipotle Salsa

For a long time, whenever a recipe called for "chipotles in adobo sauce," we blatantly ignored the directions and just used chipotle hot sauce.  Apparently we were making a grave mistake and our taste-buds may never forgive us.  Last weekend, we were at this lovely kitchen store and we finally found chipotles in adobo sauce.  Now, I am finding every excuse I can to use them. So far, the chipotles have made two dishes even better than we expected.  When we bought them, the cashier told us to dice some up and put them in scrambled eggs.  He also told us we could find them at the regular grocery store down the street! So, you can expect to see a few more recipes with these bad boys - I'm dying to make the delicious Slow Cooker Pork Tacos again with the real thing.

For our burritos the other night, I made a fantastic salsa with the chipotles.  It was so delicious that I was eating it by itself with a spoon - this salsa is spicy, but extremely tasty.

tomato and corn chipotle salsa


Tomato and Corn Chipotle Salsa

1 cup diced tomatoes
1/2 cup whole corn kernels
2 chipotles in adobo sauce, diced
1 tablespoon adobo sauce
1 clove garlic, smashed and diced
juice of 1/2 lime
freshly ground salt and pepper to taste

Combine ingredients in a bowl and mix well. Serve immediately or refrigerate over night to let the flavours blend. 

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