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Wednesday, December 23, 2009

Gluten free green corn salsa...

In our home this time of year, we have a tradition of making Christmas Tamales. We fill them with red chile pork, and green chile corn. One year, a friend helping us make them mentioned that she thought the green chile tamale filling would make a delicious salsa. She was right.

This is healthy and delicious. It has mild to no heat, just a little 'warmth'. It is very flavorful, and fresh tasting.

2 cans of regular corn, drained
1 can of diced green chile, with liquid
1 tsp granulated garlic
1 tsp. black pepper
½ tsp salt
¼ tsp. Aleppo pepper (or chili powder)
Juice of one lime (and zest if you like pronounced lime flavor)

Mix all ingredients togther.

Here is how I use it when not filling tamales with it:
  • Use it as a dip with chips
  • Add 3 tbs to a green salad as salad mix-in
  • Saute with white fish and use as a warm salsa topping
  • Fill shredded meat or shrimp and this into a taco shell
  • Add it to my Arepa dough (previous post)

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