Recipe for Roasted Corn and Pepper Salsa

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Yield:

2 cup

Ingredients:

Amount	Ingredient
1 x	ear fresh corn
1 x	canned chipotle chile, seeded and minced
1 x	red bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
1 x	yellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
1 x	green bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
1/2 tbl	chopped fresh oregano leaves
1 x	tomato, seeded and cut into 1/2 inch dice
3/4 tsp	sugar
1/4 cup	olive oil
1/2 tbl	cider vinegar

Instructions:

Instructions: Blanch corn for 1 minute, then brush with a little olive oil and roast over an open gas flame or in a 425-degree oven just until corn begins to blacken. Cut kernels off the cob. Combine corn and all other ingredients in a mixing bowl.

Refrigerate for up to 2 days. Serve with grilled chicken breasts, sauteed turkey breasts, or steaks or other cuts of beef Makes 2 cups

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