Crab And Corn Salsa
|Water||1⁄4 Cup (4 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Red bell pepper||1⁄2 , seeded and diced|
|Serrano chile||1 , minced with seeds|
|Chopped fresh marjoram||1 Teaspoon|
|Fresh lime juice||1 Tablespoon|
With a sharp knife, cut the corn kernels .from the cob (about 3/4 cup).
Bring the water to a boil in a saucepan, add the corn and sugar, and blanch for 1 minute.
Drain, and transfer the corn to a mixing bowl.
Heat the canola oil in a skillet, and when almost smoking, turn the poblano in the hot oil for 45 seconds until blistered but not blackened.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel, seed, and dice the poblano, and transfer to the mixing bowl.
Add the remaining ingredients and thoroughly combine.
Serving size: Complete recipe
Calories 854 Calories from Fat 526
% Daily Value*
Total Fat 61 g93.3%
Saturated Fat 4.5 g22.6%
Trans Fat 0.2 g
Cholesterol 111.4 mg37.1%
Sodium 771.2 mg32.1%
Total Carbohydrates 60 g19.9%
Dietary Fiber 11.5 g46%
Sugars 16.1 g
Protein 29 g57.2%
Vitamin A 125.6% Vitamin C 213.9%
Calcium 24.4% Iron 40.8%
*Based on a 2000 Calorie diet