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ACAPULCO SALAD
  • 3 ears fresh corn kernels
  • 1 large red ripe tomato -- cut in thin wedges
  • 1/2 yellow bell pepper -- cut in thin strips
  • 1/2 fresh poblano pepper -- cut in thin strips
  • 1 small jalapeno or serrano chile -- minced
  • 1/4 cup hot green salsa
  • 3 green onions -- thinly sliced
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin Spanish olive oil
  • juice from pickled jalapenos
  • 2 tablespoons fresh cilantro leaves -- minced
    1. Cook fresh corn in boiling water until tender; drain, then cut kernels from the cobs.

    2. Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or serranos & green onions; set aside.

    3. Then prepare dressing: whisk together salsa or tomatillos, lime juice & oil. Taste & adjust heat; add jalapeno juice to taste.

    4. Toss dressing with vegetables & place mixturein a large salad bowl.

     
     

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