Friday, 14 January 2022
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| Blackened Corn and Jicama Pico de Gallo |
"A zesty cold relish that can be used on plenty of meals, along with fish tacos, nachos, salads, and lots greater. Keep refrigerated until prepared to use."
Ingredients :
- 2 cups sparkling corn kernels
- 2 cups peeled, chopped jicama
- 1 cup diced red onion
- 1 cup small diced white onion
- 1 cup small diced pink bell pepper
- half of cup small diced inexperienced bell pepper
- 1/four cup olive oil
- 2 tablespoons white vinegar
- 1 half tablespoons salt
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1 teaspoon crimson wine vinegar
- 1 teaspoon chili powder
- 2 cups sparkling cilantro leaves, finely chopped
- 1 half of cups small diced tomatoes
- 1 lime, zested and juiced
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 25M |
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- Heat a large skillet over high heat. Cook corn kernels inside the warm skillet, turning regularly, until beginning to blacken barely, about 5 mins.
- Mix corn, jicama, purple onion, white onion, purple bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, pink wine vinegar, and chili powder collectively in a huge bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn aggregate; gently stir to contain.
Notes :
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