Notes: This salsa, created by Susan Woody, of Montrose, Colorado, is from the Olathe festival cookbook. Besides tasting great with chips, it's perfect alongside barbecued burgers, ribs, or other meats.

Susan Woody, of Montrose, Colorado
Recipe by Sunset July 2002

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Recipe Summary

Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub corn, onion, bell pepper, and jalapeños lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapeños, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapeños.

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  • Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.

  • Nutritional analysis per 1/4 cup.

Source

Olathe Festival

Nutrition Facts

23 calories; calories from fat 27%; protein 0.7g; fat 0.7g; saturated fat 0.1g; carbohydrates 4.3g; fiber 0.8g; sodium 4mg; cholesterol 0mg.
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