| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dips, Sauces |
4 |
Cups |
INGREDIENTS
| 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 |
T |
Marjoram, fresh & fine chop |
|
|
or 1/2 tb dry |
| 1 |
T |
Sherry vinegar, red wine |
|
|
vinegar may be |
|
|
substituted |
|
|
but use a few drops less |
| 1/2 |
T |
Fresh lemon juice |
| 1/2 |
T |
Fresh lime juice |
| 4 |
|
Cloves garlic, roasted & |
|
|
minced |
| 1/2 |
t |
Kosher salt |
| 4 |
T |
Virgin olive oil |
|
|
Typed by Manny Rothstein |
INSTRUCTIONS
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
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