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Grilled Corn-and-Chipotle Salsa Becky Luigart-Stayner. ... Ingredients. Canola oil, for grill grates. 4. ears fresh corn, husked. 2/3 c. chopped red onion. 2. chipotles in adobo sauce, chopped.
The tomato-based salsas contain only 15 to 30 calories per serving, while the corn salsa has 80. However, toppings like guacamole, queso, cheese, sour cream, and vinaigrette pack 120 to 250 ...
Get the Chipotle Corn Salsa recipe. Will Dickey. Smoked Salmon Dip. Whether it's a holiday party or a Sunday brunch, this creamy smoked salmon dip is an elegant choice. Serve it with colorful ...
In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. [6] Salsa made with jalapeños, mango, pineapple, red onion and cilantro (coriander) Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans.
For the corn salsa: 1 cup frozen corn, cooked. 1/2 cup cherry tomatoes, quartered or diced. 3 tablespoons red onions, diced. 3 tablespoons fresh cilantro, chopped. 1 lime, juiced and zested. Sea ...
Roast the poblano chilies on a grill or BBQ and let cool. Dice the tomatoes, poblano chilies, onion, and jalapeños. Combine all the ingredients and season to taste.
In 1995, Renfro Foods introduced two gourmet salsas: Black Bean and Habanero. In 1997, Peach, Chipotle Corn and Roasted salsas were added. Garlic salsa joined the product line-up in 2001. At the same time, Renfro Foods began labeling in French and Spanish to increase its global presence with product distribution in new international markets.
You can always add on additional toppings like corn salsa, avocado ranch, ... Get the Copycat Chipotle Burrito Bowl recipe. PHOTO: RACHEL VANNI; FOOD STYLING BARRETT WASHBURNE.