As you have already guessed, we are back home once again, and I am back to cooking in my own kitchen once more. The first night we got home, we didn’t feel like cooking at all after a long travel day, so it was a pizza night. We also used up the rest of our leftovers as well during our first few days back.
I had made some cod romesco before leaving Cod a la Romesco and had some of the sauce leftover, since my recipe made quite a bit. The beauty of a freezer …… Put things in the freezer until ready to use them again, and then pull them out when ready, saving lots and lots of time, especially when time is of the essence, or you just don’t feel like putting forth a lot of effort. I used my romesco sauce to top some pork chops that I served over rice and topped it all with a simple corn salsa for some puerca a la romesco. I served a warm, smooth malbec on the side.
My corn salsa is simple and made from just a few basic everyday ingredients; just the way I like to cook too. 🙂
1 1/2 cups frozen corn
1/2 red bell pepper, diced fine
1/2 orange bell pepper, diced fine
1 TBSP garlic
1/4 onion, diced fine
salt & pepper to taste
olive oil 2 TBSP fresh cilantro, chopped fine, + more for topping.
1 jalapeno, diced fine and seeded, optional
Add your olive oil in a hot skillet and saute all the vegetables and salt & pepper together for about 5-7 minutes, or until the onions and peppers are translucent. You can also add jalapeno peppers if you like as well, but since I was serving it with a romesco sauce, I wanted the flavors of the sauce to come out more so than the corn salsa, which I was just using as an accent. You can use this simple corn salsa to add color and flavor to just about anything. It will liven up whatever dish you choose to use it with. I marinated my pork in some roasted garlic, olive oil and a little cayenne pepper for about 3-4 hours, then grilled it up. It was so juicy and tender and full of flavor.
Stay safe and stay well Everyone. ‘Til next time.