Paul’s Habanero Salsa
An incredible oil-free salsa with an array of flavors is a crowd pleaser

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Paul’s Habanero Salsa

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Ingredients

3 cobs, grilled Corn on the cob or 1 cup frozen (cooked)
1 medium, diced Red Onion
1/2 cup Dark Red Kidney Beans
1 small, seeded, vein removed Habanero Pepper
1 1/2 teaspoon Pure Maple Syrup
1 teaspoon Lime
1 teaspoon Cumin
1/2 teaspoon Paprika
12 sliced Grape Tomatoes
1 cut into cubes Avocado
1 clove, minced Garlic
1 teaspoon Salt
1 teaspoon Pepper

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Cuisine:

Sweet and spicy meet salty and savory in this beautifully vibrant appetizer.

  • 40 minutes
  • Medium

Ingredients

Directions

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My husband is a hot pepper fanatic. Once he brought home ghost chili peppers with a challenge for the boys to try as a competition. Needless to say, I threw them away in fear of visiting the emergency room with one or all of them. My boys are competitive; especially my husband.

Recently, he arrived home with a vibrant bag of habanero peppers someone at work gave him. Although I LOVE spicy food, some peppers just scare me; plain and simple. I obviously did not partake in the ghost pepper experiment, and to be honest, I shied away from the habaneros as well. If Paul wanted to eat them and convince me to try, he had to make something from the habaneros.

The secret to is masterpiece is the maple syrup providing a counter attack on the spicy habanero. Sweet, spicy, salty, savory; he literally mastered the flavor combination to please any palate.

 

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Steps

1
Done

Grilled corn

Pre-heat grill to medium heat.
Cook corn, turning often, for 10 minutes.
Cool before cutting off cob.

2
Done

Preparing Salsa

Cut all other vegetables.
Put all ingredients in a large bowl.
Stir gently.
Refrigerate to marry flavors.
Serve with tortilla chips or vegetables.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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