Mexican-Style Vegetable Salad - cooking recipe

Ingredients

2 lbs ripe tomatoes (4 medium to large)
2 cups frozen corn kernels
1/2 medium red onion (use the whole onion if flavor is very mild)
2 cucumbers, peeled and halved lengthwise
salt & freshly ground black pepper
1 lime, juice of
1 garlic clove, minced
2 -4 jalapeno peppers, seeded and minced
1 teaspoon pureed chipotle chile
2 tablespoons finely chopped cilantro
2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

Preparation

Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!