Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Cilantro and Chipotle Chimichuri

I decided to try using chipotle as an ingredient. I've had it in hummus. I love chipotle hummus. So I got myself some goya chipotle. I also got some cilantro. I was thinking a more latin styled chimichuri was something fun to attempt.

I added the cilantro, some of the chipotle and its sauce, garlic, ginger, a little olive oil. Gave it all a buzz.

When I tasted it I was surprised... it wasn't all that flavorful.

So in went more chipotle. More cilantro. More of everything.

I tasted again and was pretty pleased... knowing the flavors tend to intensfiy after they've had a chance to sit and mingle.

I saved it in the fridge intending to return to it the next day. Which I did.

It was pretty intense. It went from quite mild to very strong. I put some on my salad and I was sweating bullets. Let me just say, I'm no stranger to heat, but Goya means business with their chipotles in adobo sauce. That is some intense stuff.

I don't know if it's just me, but I taste often and am always taken by surprise. I like to cook in advance. I rarely eat what I've made that day. And it always seems what was quite mild yesterday becomes quite potent by the next day. I try to keep that in mind, but it's difficult. Becuase the flavors seem to intensify not just a little bit, but a great deal.

Still, I enjoy some powerful heat on occasion. The more I ate my mixture, the more it grew on me. It was simple to make, but had a huge payoff in flavor.

Next blender experiment... dill and scallions.