Rodney Strong

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End of Summer Salsa

September 21, 2016

Just because summer is coming to an end doesn’t mean you have to give up white wine and summer foods! We love this End of Summer Salsa:

1 jalapeno pepper, finely chopped
3 tablespoon Extra-virgin olive oil
2 cup corn kernels (fresh, frozen or canned will work) - roast the kernels forbest flavor
1 ½ Cup of finely chopped pineapple
2 tablespoon fresh cilantro, chopped
½ cup red onion, chopped
1 fresh lime, juiced
¼ teaspoon chili powder
Salt, to taste

Mix together the corn, pineapple, jalapeno pepper, cilantro and red onion. Add in olive oil, lime juice, chili powder and salt to taste.

If using fresh corn, boil water and cook the corn for 1-2 minutes. If using frozen corn, thaw before adding to recipe. If you have time, we recommend roasting the corn for the best flavor.

Serve with fresh chips or tacos. Delicious when paired with the Charlotte’s Home Sauvignon Blanc.