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Chipotle and Roasted Corn Salsa


"My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!"
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25 m servings 28 cals
Original recipe yields 20 servings

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  1. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
  2. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

Nutrition Facts

Per Serving: 28 calories; 0.9 g fat; 5.1 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 4 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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Made this for a super bowl party. It definately has a lot of heat and for the less adventurous you can try one jalapeno OR omit the cayenne pepper. Great with Carne Asada.

Yummy!!! I made this with cilantro lime rice, also from this site, and used it in burritoes. It is also a great with tortilla chips. I don't like green peppers, so I used a sweet orange peppe...

Excellent and easy. It was a big hit at the party. Ironically, the store must have had a run on jalapeños as they were out. I substituted 1 fresco instead (they are a little hotter). Definit...

I did not have the cilantro on hand and did without. I also had yellow onion instead of red. The fresh lime juice makes a huge difference. I will try it again with all the ingredients and s...

Amazing!! I was afraid the jalapenos would be too much so I substituted a poblano pepper. So so good and even better the next day and the day after.

I really enjoyed this. It's even better with beans.