Monday, June 21, 2010

First Day of Summer

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Roasted Corn Salsa
Serves 6-8

5 vine-ripened tomatoes
2 medium garlic cloves
2 medium jalapeno peppers
2 ears corn
4 teaspoons white vinegar
½ teaspoon chili powder
1 teaspoon salt
1/4 cup finely-chopped cilantro
Tortilla chips, for serving

1. Preheat oven to 425 degrees. Place tomatoes, garlic cloves, jalapenos, and corn on a large baking sheet and roast until beginning to brown, about 8-10 minutes, flipping once.

2. When cool enough to handle, place tomatoes, garlic cloves, vinegar, chili powder and salt in a food processor, and pulse until smooth. Remove ribs and seeds from jalapenos and chop, and remove corn kernels from cob.

3. In a large bowl, mix tomato mixture, jalapenos, corn and cilantro, and serve with tortilla chips.

Easy Guacamole

Serves 6-8

4 ripe Haas avocados, peel removed and pitted
Juice of 1 lime
3/4 teaspoon coarse salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 medium cloves garlic
1/2 cup finely-chopped red onion (about 1/2 of 1 medium)
1 cup diced vine-ripened tomatoes (about 2 medium)
2 tablespoons chopped cilantro
Tortilla chips, for serving

1. In a food processor, pulse avocado, limes, salt, cumin, cayenne and garlic until smooth.

2. In a large bowl, mix avocado mixture, onions, tomatoes and cilantro, and serve with tortilla chips.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.