Roasted Red Pepper and Corn Salsa

It's good to be home and blogging again. Things are going to pick up again soon, but in cased you missed what I have been doing the past two years, check this out.

In the next few months, I am going to be trying out some Indonesian recipes, using things I brought back from my trip. Hold on, they are going to be spicy!

In the meantime here is some super yummy 'salsa.' I wasn't quite what I normally think of as salsa, only because it was light on tomatoes. However, it was yummy and super fresh tasting (despite the fact that I used canned tomatoes!)

Here it is: (inspired by Vegan Dad's recipe)

1 red pepper, roasted and peeled

1 white onion, chopped

3 cloves garlic, minced

1 lime, juiced

1 jalapeño pepper, seed and chopped

1 can sweet corn, drained

1 can Rotel tomatoes and chilis, drained just a bit

1 Tbls dried cilantro (or the fresh stuff if you remember to get it at the store, and try to remember the tomatoes while you are at it! Doh!)

Roast the pepper, and while it is cooling, chop the onion and mince the garlic. Juice the lime and add it to the onion and garlic. When the pepper is cooled, peel it, chop it, and add it to the mix.

Add the rest of the ingredients and then chill for an hour so the flavors can blend.

I enjoyed mine on some tasty burritos, and then ate it the next day with some lettuce and veggies as a salad

Here it is on some taco salad