| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Mc-recipe, Mexico, Vegetables, Veg-life |
32 |
Servings |
INGREDIENTS
| 1 |
|
Ear corn |
| 2 |
|
Tomatoes, halved across the |
|
|
middle cored and seeded |
| 1 |
|
Yellow squash, cut in half |
| 2 |
t |
Olive oil |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
Finely chopped jicama |
| 2 |
T |
Minced red onion |
| 1 |
|
Serrano chile, seeded and |
|
|
minced |
| 2 |
T |
Balsamic vinegar |
| 1/2 |
t |
Liquid smoke flavoring |
| 1/4 |
c |
Fresh Mexican herbs, such as |
|
|
rosemary |
|
|
Mexican mint marigold |
|
|
and/or parsley – minced |
INSTRUCTIONS
Preheat grill or grill pan to medium hot. Pull back corn husk, leaving
it attached to stem, and remove silk. Replace husk, and grill about 15
minutes, turning often, to char all around. Set aside to cool. Brush
cut surface of tomatoes and squash with olive oil, and grill just to
mark. Finely chop tomatoes and squash, and transfer to a bowl. Remove
husk from corn, cut kernels from cob, and add to bowl, along with
garlic, jicama, onion, chile, vinegar, liquid smoke, and herbs. Stir
to combine, cover and refrigerate for at least 1 hour before serving.
Makes about 2 cups. Vegan PER (1TBS) SERVING: 10.5 CAL (24% from fat),
0.2g PROT, 0.3g FAT, 1.7g CARB, 1.4mg SOD, 0mg CHOL, 0.5g FIBER
Notes: With smoky, spicy flavors, this salsa evokes the culinary
pleasures of a summer fiesta. Recipe by: ETHNIC FLAVORS: The Culinary
Herbs of Mexico* Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on May 08, 1998
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