Red Corn and Five Pepper Pico de Gallo

This is one of those salsa recipes that you’ll keep around so you have something incredibly delicious to take to your next BBQ or family gathering. It’s easy to make and packed full of flavor. Chop and mix together.

You can adjust the heat (from all the peppers) up or down, depending on your own innate ability to breathe fire!

Ingredients (not all pictured):

3 cups of diced tomatoes
1 ear of white corn
1 ear of red corn
4 tomatillos, chopped fine
1/4 cup chopped green bell pepper (large, green, sweet)
1/4 tsp chopped jalapeno pepper (small, green, HOT)
1/4 tsp chopped manzano chili peppers (red or yellow, black seed, round, HOT!)
1/2 tsp Poblano pepper (green/heart shaped/mild/4″)
1 tsp pasilla or anaheim pepper (green/thick skin/mild)
1/2 cup chopped red onion
1/4 cup chopped cilantro (fresh)
Juice of two limes
1 Tbsp extra virgin olive oil
salt and pepper to taste
1 avocado, chopped (if you’re serving immediately….if not, take it on the side because it will turn brown)

Directions:

Fill a large pot half way with water. Add 1 tsp of salt and bring to a boil.
Peel the husks and strings off the corn and place in the boiling water for six minutes. Remove from water and allow time to cool so you can handle it (approx. 10 minutes)
Chop all ingredients (if not already done) and place in bowl. *Remember to use rubber gloves and/or EXTREME CAUTION with the HOT peppers.
Once cool, slice the corn off the ear and add to the bowl. (see below)
Add the lime juice, olive oil and salt/pepper.
Mix gently and taste to determine flavor/heat.
Garnish with fresh cilantro leaves.
Refrigerate until ready to serve.

Chopping the tomatoes.

Tomatillos are part of the tomato family and are small and green. They’re wrapped in a husk and traditionally used in “green” salsas. They can be cooked or chopped raw. When they’re cooked, they’re a little more flavorful but more soupy. When they’re chopped raw, they’re crunchy and sweet.