Roasted Corn And Tomatillo Salsa
* exported from bigoven * 
 
 
recipe by :michael lomonaco 
serving size :1 
cuisine : 
main ingred. : 
categories :condiments salsa 
 
amount measure ingredient -- preparation method 
  --------------------------------
4   fresh ears of corn
1/2 lb.  tomatillos --papery skin removed
  and quartered
1 large  sweet red pepper --quartered seeded
1   jalapeno pepper --seeded finely diced
1   garlic clove --finely chopped
1 bunch  cilantro --1\4 cup chopped
1/3 cup  olive oil
3 Tbsp  white wine vinegar
1 Tbsp  sugar
1/2 tsp  salt
1/2 tsp  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:michaels place with michael lomonaco 
formatted for mastercook joe comiskey - jpmd...@prodigy.com 
 
-- 
(ID: 5409) Mirror: rec.food.recipes: Sun, Oct 31, 2004


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