Quick & Easy Roasted Corn & Sweet Red Pepper Salsa

When I first made this salsa I did it the way I described it above and it looked beautiful and it tasted good but it wasn't quite right. The problem turned out to be with the corn that we get here in Mexico. Mexicans eat a really tough corn, tougher than anything we're used to in the States. It's real tasty but it's tough. So when I roasted the corn it got even tougher and drier. I tried canned corn and it worked great - not as good as if I had just-picked, sweet white corn but way better than what was available fresh. You can make this salsa from scratch in less than 5 minutes.

PARTS LIST

1 Can of Corn....... kernels, not creamed

1 small jar of Red Peppers....... You know the ones I mean. A little teeny jar - probably packed with garlic and oil. They may even already be chopped

2 Chipotle Chiles....... chopped. Use one if you want it mild and save the liquid from the can.

2 Cloves of Garlic...... or more, or less depending on how you like it and on how much Garlic was in the jar of Peppers.

Some Cilantro....... chopped. Once again, if you don't like Cilantro use Green onions but for appearance's sake you need something green.

LET'S DO IT!!

Drain the corn well and toss it into a very lightly oiled skillet. Pat it down so it is one layer thick - if it's piled high the corn on top won't brown. Cook it at a high temperature so it will brown on the outside without getting way over-cooked on the inside. When the Corn starts to show some color it's done. Put it in a bowl and add the other stuff except the Cilantro or Green Onions. Stir, taste and add salt or more garlic or more chiles or more whatever strikes your fancy. When it has cooled down add the Cilantro or Green Onions. This Salsa lasts a few days covered in the fridge. Let me know how it turns out.