Corn And Rajas Salsa
|Water||1⁄4 Cup (4 tbs)|
|Peanut oil||1 Tablespoon|
|White onion||1⁄2 Cup (8 tbs), julienned|
|Fresno chili/Jalapeno chiles||5 , roasted, peeled, seeded, and julienned (Use Fresh Red Variety)|
|Jalapeno peppers||5 , roasted, peeled, seeded, and julienned (Use Fresh Green Variety)|
|Fresh cilantro leaves||1 Cup (16 tbs), loosely packed|
|Fresh lime juice||1 Tablespoon|
|Toasted ground coriander seeds||1⁄2 Teaspoon|
Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 8 minutes or until slightly brown.
Transfer to the mixing bowl, add the roasted chiles and remaining ingredients, and thoroughly combine.