INGREDIENTS
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Sweetcorn Salsa with Red Onion, Jalapeño & Chil
100g plum tomatoes, diced (skin and seeds left in)
100g tomatillos or green tomatoes, diced
100g red onion, finely diced
25g lime juice + zest of ½ lime
12g chili blend (see sub-recipe below)
14g canned smoked chipotle paste
8g salt
10g sugar
2 charred corn cobs, kernels shaved off
1 garlic clove, finely chopped
1–2 jalapeños, deseeded and finely chopped
Small handful of coriander, roughly chopped
Juice & zest of 1 lime
50ml olive oil
2 spring onions, thinly sliced on the bias
6g salt
6 turns of black pepper
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Sub-Recipe – Salsa Chili Blend
50g canned smoked chipotle, chopped
50g guajillo chili, seeded, stemmed, and soaked in hot water
200ml hot water
Method
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Sweetcorn Salsa with Red Onion, Jalapeño & Chili
Char the tomatoes, tomatillos, garlic, and red onion in a hot oven until slightly blackened. Chop finely and place in a bowl.
Add the corn kernels, jalapeños, coriander, lime juice and zest, olive oil, spring onions, chipotle paste, chili blend, sugar, and seasonings.
Mix everything together thoroughly and adjust seasoning to taste.
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Sub-Recipe – Salsa Chili Blend
Blend all ingredients in a high-powered blender (e.g., Vita-Prep) until completely smooth.