Roasted Corn Salsa
Created by Galley_Wench on December 7, 2011
- Servings: 8
- Prep Time: 10m
- Cook Time: 0m
- Recipe #3401
Ingredients
- 3 cups fire roasted sweet corn
- 1 cup Pico de Gallo
- 1/2 cup red pepper, diced
- 1/2 cup poblano chilis, diced
- 1 jalapeno, diced (seeds removed) (adjust to taste)
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 2 tablespoons oil (sunflower, canola or grape seed)
How to Make
-
Step 1: Place all ingredients in a bowl and mix.
-
Step 2: Refrigerate in a sealed container.
-
Step 3: Salsa will keep in the refrigerator for up to 3 days.
Nutritional Facts
- Serving Size: 1 (155 g)
- Calories 211.7
- Total Fat - 11.2 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.1 mg
- Sodium - 266.3 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 3.4 g
- Sugars - 7.5 g
- Protein - 5.2 g
- Calcium - 60.4 mg
- Iron - 1.6 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.2 mg