Poblano chiles; roasted, peeled and seeded, (see Note)
4
Scallions; white and light green parts only, thinly sliced on the diagonal
1/2
c
Red wine vinegar
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6176
Saute the corn with the salt and pepper, about 5 minutes. Transfer to a
large mixing bowl and set aside to cool.
Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add
to the sauted corn along with the scallions, vinegar and remaining 1/4 cup
olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
Serve at room temperature. Corn relish can be stored, tightly covered, in
the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the
ingredients except the avocado and store in the refrigerator. Add the
avocado shortly before serving. Yield: 6 cups
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a
tray under the broiler. Keep turning so the skin is evenly charred, without
burning and drying out the flesh. Transfer the charred peppers to a plastic
bag, tie the top closed and let steam until cool to the touch, about 15
minutes. (If you are rushed, you can place the bag in a bowl of iced water
to speed things up.) The best way to peel is just to pull off the charred
skin by hand and then dip the peppers briefly in water to remove any
blackened bits. Do not peel the pepper under running water since that will
wash away flavorful juices. Once peeled, cut away stems, seeds and veins.
Posted to bbq-digest by wight@odc.net on Feb 17, 1998
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!