Sweet Corn Pico de Gallo

Ingredients

3 ears of Sweet White Corn

2 bunches of Green onions

1 bunch Cilantro

1 spring fresh Oregano

6 large Tomatoes

3 Chili's of choice, diced

1 lime, zest and juice

3 tablespoons red wine vinegar

1 tablespoon tomato paste

1 tablespoon ground cumin

1 teaspoon ground Adobe Chili

1 teaspoon smoked paprika

1/4 additional teaspoon of ground Adobe Chili

salt, pepper and Agave to taste

Directions

Pre-heat oven to 400 degrees.

Husk corn, place on a cookie sheet and roast until they start to brown, remove and let cool.

While corn is cooling, in large bowl place diced chili's, lime zest and juice, cumin and teaspoon of ground Adobe Chili and toss.  Next dice just the light green to whites of the onions.

and add them to the chili's mixture.

In a small bowl blend the vinegar and tomato paste.

And add it to the chili mixture.

Next remove the corn from the cob, place and in bowl and break up the kernels that are still grouped together. Sprinkle the paprika and 1/4 teaspoon of ground adobe chili over corn and toss. Set aside and let sit for about 15 minutes.

Dice up tomatoes, you will need about 4 cups.  Usually i use large beef stake type tomatoes but this morning i had a lot of of the cherry tomatoes that were thrown off the vines last night due to the storm so i am using them instead.

Add tomatoes to chili mixture and toss. At this time also add the chopped herbs, salt, pepper and Agave to taste. Let set for about 15 minutes, toss a few times during this time.

Now add the tomato mixture to the corn, toss, chill for about an hour before serving. 

You can also can this Pico, use more firm tomatoes if canning; but only boil to seal no more then 5 minutes.  I usually do 3 minutes if the jars and lids are hot at the time i add the Pico.

Note: All chili's vary on their degree of "Hot" you like, so taste through out the process and add more diced chili's to get it to the desired taste.

Marinara

I was looking at the tomato gathering i had to do this morning and i have enough San Marino Tomatoes to make a batch Marinara.  When done i will have about six quarts of sauce/gravy when done.  And yes i do not peal or seed the tomatoes when i make my sauce.  A lot of the flavor is in the skins and there has been many posts on other food blogs about not pealing the tomatoes when making sauce.  The peal adds flavor and helps thicken the sauce.

I have been asked many times to post my recipe; this is one of those labor of love recipes; i took me awhile to get it perfect and i am not ready to part with it yet.  But below are some of the other things i do put into my sauce.  The ingredient below was a suggestion of a famous Italian Chef and why is Gravy was rich and robust. 

Fresh Herbs - during the simmering stage i throw in bunches of basil and parsley, stalks and all.  But when i am about to can the sauce i add fresh chopped herbs.  Another hint, i roast the garlic, onions and peppers prior to adding them to the sauce. during the simmering stage.  There are four stages to my marinara and 12 different ingredients.

A Day of Salsa

I have a host of Veggies from the garden I need to deal with today.  We had a storm roll through last night and it knocked a bunch of Tomatillo, Peppers and Tomatoes off their vines. So its a day of making Salsa and Pico de Gallo.  All of the recipes are posted, just use the labels listing on the side to find them.  I am also making a sweet corn pico today, which is not on the blog yet.  So that will be my step by step post later today.