Grilled Arepas With Salsa (South American Corn Cakes) - cooking recipe

Ingredients

For the salsa
1/2 medium sweet onion, very finely diced
1/2 green bell pepper, very finely diced
1/2 red bell pepper, very finely diced
1 clove garlic, minced
1/3 cup finely chopped fresh cilantro
2 tablespoons distilled white vinegar
1 tablespoon fresh lime juice (approximately)
salt
For the arepas
7 corn cakes, thawed if frozen (arepas)
3 tablespoons melted butter, divided

Preparation

Combine onions, peppers, garlic, cilantro, vinegar, and lime juice.
Toss to mix.
Season with salt to taste.
Add more lime juice if desired. There should be about 1 1/2 cups of salsa.
Salsa can be made several hours in advance.
Preheat grill to high.
Brush and oil grill very well.
Lightly brush both sides of arepas with some of the melted butter.
Arrange arepas on grill, and and grill until toasted and brown, about 2 minutes.
Turn over with a spatula or tongs and grill on other side about 2 minutes.
Transfer arepas to a platter and brush with any remaining butter.
Top each arepa with some of the salsa.
Serve immediately.