It's summer time and I am taking advantage of all the fresh corn that is abundant to prepare this smoky corn salsa! This is a small series of recipes inspired by tequila! Cooking with tequila! Sometimes I do like to add it to the food too, lol! Enjoy the process and learn new things.
Add the chile ancho to a food processor and pulse to chop fine. Or you can chop it by hand. Add chile ancho, corn and remaining ingredients, minus the cilantro to the skillet. Stir well to combine. Continue cooking at a simmer for 7-8 minutes. Taste for salt. Fold in the cilantro before serving. Serve at room temperature. Serve with chips or as a salsa for your favorite tacos, quesadillas, enchiladas, flautas and tamales!
That little bit of tequila adds a little hint of sharpness, sweetness ans a floral note without over powering the other ingredients and flavors. The vinegar adds acidity, which I really enjoy, plus it will preserve the salsa for a few weeks in the refrigerator.