This salsa is a flavorful accompaniment to grilled beef or chicken.
1 small red bell pepper, seeded and cut in half
1 small green bell pepper, seeded and cut in half
3 ears shucked corn
2 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon diced onion
1 teaspoon minced seeded jalapeño pepper
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Brush bell peppers and corn with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt. Place bell peppers and corn on grill rack coated with cooking spray. Grill bell peppers 5 minutes or until crisp-tender, turning occasionally. Remove bell peppers from grill. Grill corn 10 minutes or until lightly browned, turning occasionally. Cool slightly. Dice bell peppers. Cut kernels from ears of corn; discard cobs. Combine bell peppers, corn, 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and remaining ingredients in a bowl, and toss well. Serve at room temperature.