Salsa Corn Meatloaf

From LoveToKnow Recipes

Meatloaf is one of America’s favorite comfort foods, but a salsa corn meatloaf is a great dinner option for summer time.

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Let’s Make a Good Basic Salsa

Salsa comes in a multitude of varieties: green, pineapple, and apple are just some of them. I have been asked for a good basic salsa on many occasions. It seems like a simple recipe, but I think the problem is that people shy away from the flavors. Salsa is a resilient customer and is best when let to sit for a while so the mild flavored ingredients, like the tomatoes, can take on some of the stronger flavors, like garlic. Once the flavors have had a chance to mingle, the salsa will have a good rich uniform flavor. Let's throw caution to the wind and try this recipe.

Two cups of tomatoes, diced
1 bunch cilantro, rough chopped
6 cloves garlic, minced or pressed
1/2 red onion, diced
1 jalapeno pepper, finely diced
The juice of one small lime
Salt to taste

I like to seed the tomatoes and just use the flesh, but you can just do a nice dice on the tomatoes and use the seeds and all.
When working with jalapeno, make sure you are wearing plastic gloves. Otherwise, wash your hands very well after working with the peppers or you'll be sorry. To keep the heat level low, seed and cut off the ribs of the pepper. For more heat, just chop it up and mix it in.
Mix all the ingredients in a bowl and let it sit, covered, in the fridge as long as possible, at least over night.

Now you have a good salsa for your salsa corn meatloaf.

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Let’s Roast Some Peppers

I like to add roasted peppers to my salsa corn meatloaf. Two poblano peppers roasted over the burner of your oven and then wrapped in plastic until they cool is a good start. Once the peppers are cooled, remove the plastic and remove the skin from the pepper. Slice the pepper open and remove the seeds. Dice the pepper.

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