Corn And Green Chile Salsa
|Ears of corn||3|
|Water||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Teaspoon|
|Diced onion||4 Tablespoon|
|New mexico green chilies||1 Pound, roasted, peeled, seeded, and finely diced (About 10 Fresh Ones)|
|Roma tomatoes||5 , oven-roasted and finely diced|
|Apple cider vinegar/Other cider vinegar||3 Tablespoon (La Carreta)|
|Toasted oregano||1⁄4 Teaspoon, rubbed between the fingers|
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 5 minutes, or until translucent.
Add to the mixing bowl along with the remaining ingredients, and thoroughly combine.