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 avocado 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 blend it smooth with a little water. 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.