Ancho Chile and Corn Salsa

So, it seems like we are doing a salsa week so lets build on the basic tomato salsa from a day or two ago and lets use up that cilantro and those odd ears of corn left over at the bottom of the fridge (AKA the forgotten zone). What to do with dried ears of corn? Well, we re-hydrate, the same technique we use on the ancho chile. Salsa is on the way.

Here’s what you’ll need:

  • 4 roma tomatoes (1-1/2 lb.), chopped
  • 1 cup corn kernels
  • 1/4 cup finely chopped red onions
  • 1/4 cup chopped fresh cilantro
  • 2 ancho chiles
Step one, re-hydrating. I cut up the ancho chilies, which are simply dried pablano peppers, and remove the dried corn kernel from two ears of corn. I put these in a microwaveable container with a little water and I like a dash or two of hot sauce (caution – depending on the sauce you use here it can make a big impact on the heat factor of the final salsa… lets be careful out there). Nuke this for a minute or two.
Transfer this mixture to a large bowl and add the diced tomatoes and onions. combine thoroughly and let rest to meld the flavors. Then, serve with your favorite chips.

Ancho Chile Corn Salsa

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