| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
|
Red bell pepper |
| 2 |
|
Chiles |
| 2 |
|
Ears corn; roasted |
| 3 |
tb |
Onion; finely chopped |
| 3 |
tb |
Garlic; finely chopped |
| 1 |
bn |
Cilantroi chopped |
| 1 1/2 |
c |
Olive oil |
| 1/2 |
c |
Sherry vinegar |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Lightly brush the vegetable oil on the red pepper and the chiles. Roast
them over a gas flame till the skin is blackened. Peel off the skin.
Remove the seeds from the pepper and the chiles.
Chop the pepper and chiles into small cubes.
Cut the corn away from the cobs.
In a medium bowl place the cubed peppers, chiles, corn and the remainder of
the ingredients. Mix everything together well.
(I don't use any where near the 1 1/2 c. olive oil).
Goes great with roast pork.
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on
Sep 22, 1997
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