Roasted Red Pepper & Corn Salsa
A quick salsa made from a pre-packaged seasoning mix, brightened with roasted red peppers and sweet corn.
Ingredients
petite diced tomatoes
5 14.5-oz cans
Ball ® Simple Creations® Mild Fiesta Salsa Mix
1 1.3-oz pkg
red bell pepper (roasted, peeled, seeded and chopped)
1
corn on the cob (roasted, kernels cut from cob)
1 ear
white onion (chopped)
1/4 cup
fresh cilantro (chopped)
1 tbsp
Instructions
1
Combine
Combine the tomatoes and the seasoning mix from the package in a medium saucepan.
2
Heat
Bring to a boil. Reduce the heat and simmer for 5 minutes.
3
Cool
Cool to room temperature, about 30 minutes. Reserve 2 cups of the salsa.
4
Store
Ladle the remaining salsa into clean freezer jars, leaving 1/2 inch of headspace. Cover with lids. Refrigerate for up to three weeks or freeze for up to a year.
5
Roast vegetables
Roast the bell pepper and corn under a high-heat broiler until the skins wrinkle and char in spots, turning occasionally to cook all sides. Place the bell pepper in a paper bag, seal the bag, and let cool, about 10 minutes. Peel, seed, and chop the bell pepper. Cut the corn kernels from the cob.
6
Combine and serve
Combine the reserved salsa, roasted red bell pepper, roasted corn, onion, and cilantro in a medium mixing bowl. Serve with tortilla chips.
