Smokey Corn & Red Pepper Salsa
This chunky salsa can be prepared in just a few minutes while you bake the chicken or fish. It has a sweet, smoky flavour that the whole family will love.
Ingredients:
2 Slices bacon, finely chopped
1 cup (250 mL) Frozen corn kernels
3/4 cup (175 mL) Chopped roasted red pepper
2 tbsp (30 mL) Smoky barbecue sauce
1/4 tsp (1 mL) Ground cumin or paprika
1/4 cup (60 mL) Chopped green onion
1 tsp (5 mL) Lime or lemon juice
Janes Chicken Breast Fillets or Janes Genuine Scottish Battered Haddock
Lime or lemon wedges
Instructions:
- Set a medium, nonstick skillet over medium heat. Add the bacon; cook for 5 minutes or until crisp. Drain off any excess fat. Add the corn, roasted red pepper and barbecue sauce. Cook for 2 minutes until heated through.
- Remove the skillet from the heat and stir in green onion and lime juice. Serve the warm salsa with Janes Chicken Breast Fillets and/or Janes Battered Genuine Scottish Haddock. Garnish with lime wedges.
Tips:
- The salsa can also be made ahead and served cold; reserve tightly covered in the refrigerator for up to 3 days.
- Any leftover salsa can be tossed with chopped chicken or fish and mixed greens for a delicious entree salad.
- For a hearty sandwich, layer the chicken or fish on hoagie style rolls and top with the salsa and shredded Cheddar cheese.
