Serves             8-10

Prep time       30 minutes

6 ears of sweet summer corn, roasted

1 red pepper, chopped

1 orange pepper, chopped

1 yellow pepper, chopped

1 small red onion, chopped

3 cloves garlic

2 jalapeños, de-seeded and chopped

1 bunch cilantro, chopped

For the Vinaigrette

Citrus Zest and Juice

¼ cup apple cider vinegar

zest plus the juice of 3 limes

zest plus the juice of 3 lemons

3 tablespoons organic honey

1 cup good quality extra virgin olive oil

2 tablespoon fresh cracked black pepper

½ teaspoon Kosher or sea salt

Directions

Coat the corn with a small amount of salt and pepper, and place the over direct flames until slightly charred. If you don’t have a gas stove, place the corn in a 450-degree oven until lightly roasted, approximately 10-12 minutes.

Roasted Corn

Using a chef’s knife, carefully remove the corn from the cob.

Place the corn, peppers, garlic, jalapeños, and cilantro in a large bowl- set aside.

Veggies

Put the apple cider vinegar, citrus zest and juice, and honey in a blender and mix on high for 30 seconds. Slowly add the olive oil until an emulsion forms. Add the salt and pepper- taste, and adjust seasoning if necessary.

Emulsification

Place the vinaigrette over the salsa and mix. Let the Pico de Gallo rest for 30 minutes before serving.