+SF
Not that I think anyone needs to be told how to use a really good salsa, but just in case you want to do more with this one than simply dip tortilla chips in it, have a look at Pan con Salsa y Aguacate and Beer-Braised Jackfruit Tacos for a couple of hints. —CS
MAKES 2 CUPS (460 G)
1½ cups (204 g) frozen corn
9½ oz (269 g) heirloom baby tomatoes, diced
1 Pique pepper, halved, seeded and minced (quantity to taste)
2 tbsp (26 g) minced pineapple from Pique
1 tbsp (15 ml) fresh pineapple juice
1 tbsp (15 ml) brine from Pique
½ tsp coarse kosher salt
Preheat the oven to 425°F (220°C).
Place the corn in a 9-inch (23-cm) square baking pan. Bake the corn for 20 minutes or until lightly browned and softened. Stir the corn once halfway through. Remove it from the oven and allow it to cool.
In a medium bowl, add the corn and remaining ingredients. Gently fold to combine. Let stand for 30 minutes before using. Store in an airtight container in the refrigerator for up to 4 days.