Blackberry and Chipolte Salsa
Ingredients
- 1 ear fresh corn, roasted
- 5 ounce blackberry preserves
- 1 canned chipolte pepper with 1 teaspoon adobo sauce
- 1/4 pint fresh blackberries
- 5 dashes tabasco sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon fresh cilantro
- 1 tablespoon vinegar
- juice from 1 lemon
- 1/2 cup chopped green onions
- 1/4 cup diced red pepper
Instructions
Soak one ear fresh corn in water for 30 minutes then roast on grill until husks turn completely black. Combine blackberry preserves, chipolte peppers with adobo sauce and puree. Then add fresh blackberries and pulse to leave berries course. Fold in remaining ingredients.