6 November, 2014
Charred Poblano and Corn Salsa
This delicious, bright and seasonal salsa is best made in the summer when sweet corn is readily available, but it can be just as easily made year round by using frozen corn. I was assigned salsa for a Halloween party last week and this is one of the three that I made. It doesn’t pack a ton of heat, so it’s suitable for almost everyone, but it does have lots of fresh, slightly charred flavor that goes perfectly with tortilla chips or over baked chicken or fish!