Free Recipe Fresh Corn and Sundried Tomato Salsa
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Fresh Corn and Sundried Tomato Salsa Recipe
1 c Fresh corn kernels
1/2 c Sundried tomatoes;1/8 mince
1/2 c Shitaki or Chanterelle
– mushrooms; rinsed, sauteed
– minced
1/2 c Hatch chiles; roasted,
– peeled and diced (or use
– Ortega diced + 1/2 roasted
– med. size peeled and diced
– jalapeno
1/4 c Cilantro; med. chop
1 tb Marjoram; fresh & fine chop
– or 1/2 tb dry
1 tb Sherry vinegar (red wine
– vinegar may be substituted
– but use a few drops less
1/2 tb Fresh lemon juice
1/2 tb Fresh lime juice
4 Cloves garlic; roasted &
– minced
1/2 ts Kosher salt
4 tb Virgin olive oil
Typed by Manny Rothstein
Fresh Corn and Sundried Tomato Salsa Preparation
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 1/2 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@usa.net> on Aug 19, 98
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Fresh Corn and Sundried Tomato Salsa?
If you know a better Fresh Corn and Sundried Tomato Salsa Recipe please comment below.