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Rootastes’ Summer Corn Salsa and Chips

Rootastes’ Summer Corn Salsa and Chips

Farm stands are now overflowing with corn, so we recommend tossing it in our Rootastes’ Summer Corn Salsa and Chips. The recipe calls for plenty of peppers, tomatoes- of course!-, a hearty handful of cheese, and All Souls Tortilla’s corn tortillas for dipping.

Ingredients

Corn Salsa Ingredients

  • 2 ears of fresh bi-colored sweet corn, stripped, cooked, and kernels removed
  • 2 c. tomatoes, small diced
  • ¼ red pepper, brunoise diced
  • ¼ green pepper, brunoise diced
  • 1 jalapeño, brunoise diced
  • ½ red onion, brunoise diced
  • ¼ champagne mango, small diced
  • ¼ c. freshly chopped cilantro
  • 1 c. of monterey jack cheese or Mexican cheese blend, shredded
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Salsa Sauce Ingredients

  • 3 Tbsp Barry’s Hot Sauce Original
  • 2 Tbsp Vegetable Oil
  • 1 Each Fresh Lime, Juiced
  • 1 Tbsp Blue Agave

Chip Ingredients

  • 1 bag Organic Corn Tortillas (All Souls Tortilla)

Preparations

  1. Prepare and trim all vegetables, then incorporate into a mixing bowl. 
  2. In a separate bowl, mix the salsa sauce and gradually add the sauce to prepared vegetables.
  3. Mix well and finally, season with salt and pepper.
  4. Garnish with shredded cheese on top and sprinkle with fresh cilantro. 
  5. Heat a large pot of vegetable oil to 375°F filled about ¾ full, using a thermometer to check and keep at temperature.
  6. Cut the fresh tortilla circles into quarters and separate them from each other.
  7. Carefully place tortillas into oil a handful at a time. 
  8. Fry until golden brown and take them out with a hand strainer or a spider ladle.
  9. Put into a bowl lined with paper towels, dash with a touch of kosher salt and let sit until dried.

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