Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 35 minutes

Makes: 8 Servings

This is a great BBQ salsa to have on a beautiful summer day with the family or friends! You’ll love the great fire-roasted corn, fresh herbs and veggies and the addicting sweet and spicy BBQ salsa in this leveled-up snack.

• 2 cups frozen fire roasted corn, thawed and cooked
• 1-2 poblano peppers, chopped
• 1 cup cherry tomatoes, chopped
• 1 large vidalia onion, chopped
• ¼ cup fresh basil leaves, chopped
• 1 cup fresh microgreens
• Blue corn chips, or your favorite chips to dip with

BBQ Salsa:

• 2 cups salsa, (use a chipotle salsa to give it extra flavor)
• ½ cup pineapple juice
• ¼ cup apple cider vinegar
• 1 tbsp worcestershire sauce
• ¼ cup molasses
• ¼ cup brown sugar
• ½ tsp red pepper flakes
• 1 ½ tsp garlic powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp salt

For the BBQ Salsa:

1. Add all of your ingredients into a medium saucepan on medium-low heat uncovered for 30 minutes. Stir occasionally until the sauce thickens.
2. Once the sauce is ready, let it cool and you can store it in the refrigerator until ready to use. This will be enough sauce to have extra for another dish or just to have on hand… It's amazing!

For the Corn Salsa:

1. Thaw out your corn and cook in a medium skillet on medium high heat for 5 minutes, just enough to get it heated. Let it cool and set aside in a large bowl for serving.
2. Add your poblano peppers, cherry tomatoes, vidalia onion and basil and microgreens to the bowl. Mix to combine.
3. Add in your BBQ salsa. I added in about ½ cup, but I would just add a little in at a time and make sure it tastes to your liking. You can make it extra flavorful with a lot of the bbq salsa or add just enough to coat it. Either way it tastes amazing! Serve right away with chips or atop your favorite protein and enjoy on a warm summer day!