Spicy Millet
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup uncooked millet, rinsed and drained
4 cups water
1 tsp sea salt, divided
4 cups fresh corn kernels (about 8 ears)
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
2 Tbsp. chopped green onions
1 Tbsp. extra-virgin olive oil
1-1/2 tsp. ground cumin
3 to 4 jalapeno chiles, seeded and finely chopped
4 cups chopped tomato
1 peeled and diced avocado
Instructions:
Heat a large non-stick skillet over medium heat. Add the millet and cook for 10 minutes, or until toasted, stirring frequently. Add the water and 1/2 tsp. salt. Bring to a boil,cover and reduce the heat. Simmer for 20 minutes or until the water is almost absorbed. Stir in the corn kernels and cook, covered, for about 5 minutes. Remove the millet mixture from the pan, and allow it to cool to room temperature. Combine the cilantro, 1/2 tsp. salt, and the next 5 ingredients (lime juice through jalapeno). Add the cilantro mixture to the millet, and toss to combine. Gently stir in the tomatoes and avocado. Cover and chill for 30 minutes.
Serves 8.