Roasted Corn and Garlic Salsa (Southwest)

Name: Roasted Corn and Garlic Salsa (Southwest)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 59 milliliters cilantro, chopped; 473 milliliters corn (fresh is preferred); 15 larges garlic cloves, peeled, sliced thin; 0 teaspoons ground black pepper, to taste; 1 jalapeno, seeded, minced; 59 milliliters fresh lime juice; 2 Tbsps olive oil; 1 teaspoons salt; 3 mediums tomatoes, round, ripe, seeded, chopped fine; 2 Tbsps water

Roasted Corn and Garlic Salsa (Southwest) is a gluten free and vegan hor d'oeuvre. This recipe makes 12 servings with 54 calories, 1g of protein, and 3g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up ground pepper, salt, garlic cloves, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

59milliliters

cilantro, chopped 473milliliters

corn (fresh is preferred)15larges

garlic cloves, peeled, sliced thin 0teaspoons

ground black pepper, to taste 1

jalapeno, seeded, minced 59milliliters

fresh lime juice 2Tbsps

olive oil 1teaspoons

salt 3mediums

tomatoes, round, ripe, seeded, chopped fine 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.