Roasted corn and tomatillo salsa

Yield: 1 servings

Measure Ingredient
4 \N Fresh ears of corn
½ pounds Tomatillos; papery skin removed,
\N \N ; and quartered
1 large Sweet red pepper; quartered, seeded
1 \N Jalapeno pepper; seeded, finely diced
1 \N Garlic clove; finely chopped
1 bunch Cilantro; (1\\4 cup chopped)
⅓ cup Olive oil
3 tablespoons White wine vinegar
1 tablespoon Sugar
½ teaspoon Salt
½ teaspoon Freshly-ground black pepper

Prepare the grill. Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame.

While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving. This recipe yields 2 cups.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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