| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Mexico, Vegetables, Mc-recipe, Veg-life |
32 |
Servings |
INGREDIENTS
| 1 |
|
Ear corn |
| 2 |
|
Tomatoes; halved across the middle, cored and seeded |
| 1 |
sm |
Yellow squash; cut in half |
| 2 |
ts |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Finely chopped jicama |
| 2 |
tb |
Minced red onion |
| 1 |
|
Serrano chile; seeded and minced |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Liquid smoke flavoring |
| 1/4 |
c |
Fresh Mexican herbs; such as rosemary |
|
|
Mexican mint marigold; and/or parsley – minced |
INSTRUCTIONS
1. 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.
2. 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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