Fresh corn and sundried tomato salsa
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh corn kernels |
| ½ | cup | Sundried tomatoes;1/8\" mince |
| ½ | cup | Shitaki or Chanterelle mushrooms; rinsed, sauteed minced |
| ½ | cup | Hatch chiles; roasted, peeled and diced (or use Ortega diced + 1/2 roasted med. size peeled and diced jalapeno |
| ¼ | cup | Cilantro; med. chop |
| 1 | tablespoon | Marjoram; fresh & fine chop or 1/2 tb dry |
| 1 | tablespoon | Sherry vinegar (red wine vinegar may be substituted but use a few drops less |
| ½ | tablespoon | Fresh lemon juice |
| ½ | tablespoon | Fresh lime juice |
| 4 | Cloves garlic; roasted & minced | |
| ½ | teaspoon | Kosher salt |
| 4 | tablespoons | Virgin olive oil |
| Typed by Manny Rothstein | ||
Directions
Toss all ingredients together. Cover and place the salsa in the refridgerator. Allow at least one hour before serving to let the flavors blend and develop.
Goes well with halibut, salmon, tuna, swordfish, pork and poultry. Add ½ cup cooked black beans for a heartier version. This salsa goes very nicely with tacos and if the black beans are pureed, it even makes a great dip! Makes about 4 cups, serves 6-8. Recipe from Chef Leavitt of Walts Wharf, a seafood restaurant in Seal Beach, Ca. (9/93)
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98