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Home > Recipes >
Ingredients: 1 roasted red pepper 1 roasted orange pepper 1 1/2 cups frozen corn kernels 2 cups diced, seeded tomatoes 3 green onions, finely sliced 1 1/2 pounds small red skinned potatoes, cut in half halves cut into 1.4" thick slices 2 tablespoons finely chopped, seeded jalapeno pepper 2 garlic cloves, minced 3 tablespoons canola oil 2-3 tablespoons lime juice salt and pepper to taste Preparation: Char peppers under broiler or on barbeque until blackened on all sides. Enclose in plastic bag and let stand for 10 minutes. Peel and seed peppers. Cut into 1/2 inch pieces. Cook corn in boiling water until tender. Drain. Combine peppers, corn, tomatoes green onions and jalapeno pepper in serving bowl. Cook potatoes and garlic in large pot of salted water until potatoes are tender. Drain. Mix potatoes, garlic and vegetables. Whisk canola oil, lime juice and salt and pepper. Pour over potatoes and vegetables. Toss lightly. Cooks Notes: Recipe Summary: |
