Mexican Jar-cuterie
Ingredients:
For the Pico Salad- 1 cup large tomatoes, diced
- 1 avocado, pitted, peeled, and diced
- ¼ medium red onion, diced
- ¼ cup cilantro leaves, chopped
- 2 Tbsp. fresh lime juice
- 1 garlic clove, minced or grated
- ¼ tsp. Kosher salt, or more to taste
- ½ cup mango, peeled and diced
- ½ cup black beans, drained and rinsed
- ¼ tsp. cayenne pepper
- 3 Mini Sweet Peppers, cut into 3 inch rings
- 2 corn cobs, cut into thirds
- 3 Tbsp. fresh cilantro, chopped
- ½ Tbsp. lime juice
- 1 Tbsp. taco seasoning
For the Mexican Jar-cuterie
- 12 frozen taquitos, cooked according to package directions
Directions:
- To make the Pico: Add all ingredients to a small bowl and stir well.
- To make the Skewers: Heat a grill to medium-high. On a skewer, add one mini pepper, followed by a 3” corn cob, and finish with an additional mini pepper. Repeat with remaining peppers and corn. Grill skewers until charred, rotating halfway through. On a plate, combine the cilantro and taco seasoning. Brush the lime juice on all sides of the grilled corn skewers. Roll grilled corn cobs on the plate with the cilantro seasoning mixture, allowing the mixture to stick to the lime juice.
- To assemble the Mexican Jar-cuterie: Using a wide-mouth 8 oz. jar, add 3 oz. of the pico salad to the jar. Add in 2 taquitos and 1 skewer. Repeat process for remaining jars and serve.
This recipe is courtesy of sunsetgrown.com