Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Ancho peppers |
| ½ cup | ;boiling water |
| 1 clove | Garlic; peeled |
| ½ medium | Onion; quartered |
| 1½ teaspoon | Fresh lime juice |
| 1 medium | Ear fresh corn |
| 1 large | Ripe tomato; peeled, seeded, and minced |
| 1 small | Celery stalk; minced |
| 1 small | Onion; minced |
| 1 large | Garlic clove; minced |
| 1½ teaspoon | Corn oil |
| \N \N | Salt to taste |
| ½ each | Turkey breast (skin on), about 3 pounds |
| 1 each | Fresh jalapeno; seeded and diced |
| 3 tablespoons | Fresh lime juice |
| ½ teaspoon | Ground cumin |
| ½ teaspoon | Salt |
| ¼ cup | Cilantro; chopped |
CORN AND TOMATO SALSA
The Turkey:
Preheat the oven to 350F, then turn up to 500F. Arrange the anchos on a baking sheet and heat in the oven until softened, about 2 minutes. Cut open the anchos, discard the stems, seeds, and veins, rinse the anchos and place in a small bowl. Cover with boiling water, and let soak for 30 minutes. In a food processor, combine the anchos with some of the soaking liquid, the garlic, onion, lime juice, oil, and salt. Process until smooth, about 2 minutes. The ancho puree can be made up to 3 days ahead and refrigerated in a covered container.
Score the turkey skin at 1" intervals and rub the ancho puree over the turkey breast. Let marinate at room temperature for about 1 hour. Cook the turkey breast in a preheated 400F oven for about 30 to 40 minutes. The internal temperature should register 180F. Slice and serve with the salsa.
Corn and Tomato Salsa:
Cook the corn in salted water to cover until tender, about 2 to 4 minutes. Drain and rinse under cold water, then scrape the kernels from the cob. In a medium-size bowl, stir together the corn and remaining ingredients until well blended. Cover and refrigerate until ready to serve.
Elmar E. Prambs of Four Seasons Hotel,_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-07-95