Traditionally, the word "salsa" we understand as the Mexican sauce. But salsa in the West - is not just gravy! It is also a very tasty soup! This vegetarian soup is very appropriate in the hot summer days.

Corn salsa recipe

The composition of the corn salsa ice soup:

1 cup frozen corn kernels or two large ears of corn;
tablespoon olive oil;
one large red or orange pepper, pre-seeded and finely chopped;
previous similar purification procedure-shredding green peppers,
onions - 1 large head,
three ripe red tomatoes,
0.5 liters of tomato juice,
100 ml. water
Bank of canned beans
half a teaspoon of hot chili peppers.

The process of cooking start with cutting the grains with corn ears, if we use fresh corn, or defrost prepared grains, if necessary.

Now we need to cut an onion into small pieces. Tomatoes are scalded with boiling water and quickly dipped in cold water, then remove their skin. Finely chop tomatoes. For decoration of our soup, we take a few feathers finely chopped green onions and a little cilantro. That is all the ingredients, though the true lovers of ice soup, salsa is often added to it not only chili powder, and puree of peppers. 

Put the pan with the olive oil over medium heat, gently heated it and added to our peppers. Stirring constantly, cook them for 3 minutes, then add to pan with onions and continue to cook for about 2 minutes, until he was drowned in a bit. Adding to the resulting mixture was thawed corn and tomatoes, sprinkle with chili powder all.

Without ceasing to stir, continue cooking for another first minute. Now pour the water into a saucepan. Waiting until it reaches a boil, reduce heat to a small, cover pan and continue to cook the dish for another 5 minutes.

Next, remove the pan from the heat and shifts its contents into a large tureen, and then add the beans from the jar and fill it with vegetable mixture of tomato juice. There was a good time to salt and pepper, resulting dish. Salt and pepper, as usual, adding to taste. Perfectly mixed, giving the soup to cool, add the Chile puree to taste, cover tureen lid and place it at some time in the fridge.

That is it - our gorgeous and delicious cold soup, salsa is ready! If you get a soup is too thick, you can make it liquid, just add a spoonful of ice water draft. It remains only to spill the soup bowls and garnish with cilantro and his green onion. 

A corn salsa recipe is a great way to quench your hunger. Besides a glass of ice tea or some chips, the corn salsa recipe is one of the best Mexican foods. Also, it can be used to flavor enchiladas, tortillas, quesadillas or any other Tex-Mexican cookery. This is one of the most appreciated foods all across the globe, due to its multiple uses and for the matchless taste. In general, this kind of food can be a great variation from an onion salsa or a traditional tomato.

One can find on the internet a lot of corn salsa recipes and various mixtures of salsa, such as tomato and corn salsa, roasted corn salsa, corn salsa with Lime juice and Jalapeno peppers, avocado and corn salsa and the mist goes on. But, one of the great and adored recipes of a simple corn salsa is the one with jalapeno Chile, onions, pepper, and vinegar and off course corn. So, for this exact recipe a person needs a ¼ teaspoon of salt, one tablespoon of vegetable oil, two tablespoons of white wine vinegar, a ¼ cup of green onions very well sliced, a ¼ cup of green bell pepper, chopped, one jalapeno Chile, fine chopped and seeded, four ounces of green chilies, drained and canned and most important 16 ounces of corn, very well drained and canned.

The next step is to combine all of these ingredients and then, to let them chill for about one hour. This amazing and flavored salsa can be served with several varieties of fish, for example as a sauce for salmon, or simply, with chips. Another corn salsa recipe involves using a cup and a half of tomatoes. In addition, this formula includes also garlic and a ¼ cup of fresh cilantro. The rest remains the same.

Roasted corn salsa recipe

Another great recipe and most appreciated is the roasted salsa recipe. The key of this formula is represented by the fresh grilled corns. The first thing to do is to look for the appropriate and freshest corn. Once founded, keep the cornhusk, in water of approximately two hours. The water should be clean, without anything in it, even salt. In this time, prepare the grill. Then, put on the hot grill the cornhusks and make turns alternatively. When the silk will be brown and the ears will blacken, you will know that the corn is ready. In general, it is best to cook the corn for two hours. Then, add some butter over the grilled corn and mixed them with jalapenos, limes, onions, cilantro, olive oil, salt and black pepper.