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Corn and Roasted Pepper Relish
- 2 medium poblano chile peppers*
- 2 medium red sweet peppers
- 1 small fresh jalapeno chile pepper*
- 1 16 ounce package frozen whole kernel corn, thawed
- 1/3 cup seeded and chopped tomato (1 small)
- 1/3 cup sliced green onions
- 3 tablespoons canola oil
- 1 - 2 tablespoons snipped fresh parsley or cilantro
- 1 tablespoon lime juice
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Tortilla chips (optional)
1. Preheat oven to 425 degrees F. Cut poblano, sweet, and jalapeno peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop peppers.
2. In a small bowl combine roasted peppers, corn, tomato, green onions, oil, parsley, lime juice, vinegar, salt, and black pepper. If desired, serve with tortilla chips.
3.
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- cal. (kcal) 54,
- Fat, total (g) 3,
- carb. (g) 7,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 1,
- vit. A (IU) 583,
- vit. C (mg) 52,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- sodium (mg) 67,
- Potassium (mg) 133,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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