Smoky Corn Salsa. Cooking With Tequila
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.
Servings 8 Servings
Ingredients
- 2 large dried chile ancho pods
- 4 ears of fresh corn
- 2 tbs grapeseed oil
- 3/4 cup red onion diced fine
- 3 large cloves of garlic minced
- 1 large jalapeño minced
- Salt and pepper to taste
- 1/2-1 tsp crushed chile piquin or red pepper flakes
- Juice of 1 large lime
- 1/3 cup white vinegar
- 1/3 cup water
- 1/4 cup silver tequila optional
- 1/2 tbs chile limon seasoning tajin brand
- 2 tbs cilantro chopped
Instructions
- Remove the stems and seeds from the chile ancho pods. Drop them into a pot of simmering water and cook for 10 minutes. Stir after 5 minutes. Remove from heat and let cool.
- Remove the corn form the cob. Discard cobs. Preheat a large skillet to medium heat for a few minutes. Add half of the corn and spread out into a thin even layer. Let the corn cook until it begins to blacken and toast a little. Turn as needed. Transfer corn to a bowl. Repeat with remaining corn.
- If you prefer to skip the step above, you can. I prefer cooking the corn this way because it adds a little smoky element to the salsa.
- In that same large skillet you cooked the corn, add 2 tablespoons of oil and heat to medium. Add the onion, garlic and jalapeño. Season lightly with salt and pepper. Saute for 3-4 minutes.
- 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!
Notes
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.