by Kerstin
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Kerstin's Notes:
1 tablespoon canola oil Ask a question about this ingredient
1 red onion, chopped Ask a question about this ingredient
1 jalapeno pepper, seeded and chopped Ask a question about this ingredient
2 red bell peppers, chopped Ask a question about this ingredient
Kernels from 4 fresh ears of corn Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
Juice of one lime Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
Heat canola oil over medium heat in a large nonstick skillet and sauté chopped red onion, jalapeno pepper, and red pepper for 5 to 7 minutes. Add corn and sauté 2 to 3 more minutes or until all veggies are soft. Add garlic and sauté one additional minute. Place cooked veggies, lime juice, and salt in a food processor and pulse until a smooth sauce forms.
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Fany is the author of My Sweet Mexico and Paletas.
