Salsa

Name: Salsa
Ingredients: 2 teaspoons chopped fresh thyme leaves or ½ dried thyme leaves; 1½ teaspoons honey; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ tablespoons canola or vegetable oil; 1½ tablespoons canola or vegetable oil; 1 cup fresh, defrosted frozen, or canned corn kernels, drained; 1 cup fresh, defrosted frozen, or canned corn kernels, drained; ½ cup finely chopped red bell pepper; 2 large scallions, including most of the green parts, thinly sliced; 1 to 2 tablespoons minced fresh jalapeño pepper; 2 tablespoons orange juice concentrate; 1 tablespoon minced fresh ginger root; 2 teaspoons chopped fresh thyme leaves or ½ dried thyme leaves

Preparation info

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Ingredients

1½ tablespoons canola or vegetable oil
1 cup fresh, defrosted frozen, or canned

Side dish
Vegetarian
Gluten-free

Method

Heat ½ tablespoon of oil in a small skillet over high heat until hot. Add the corn and sauté until lightly colored, 1 to 2 minutes, shaking the pan often. Scrape the corn into a bowl along with the bell pepper, scallions, and jalapeño pepper.

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