| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Condiments, Salsa |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh corn kernels |
| 3 |
tb |
Butter, cold, cut into pieces |
| 1/4 |
c |
Seeded and diced tomatoes |
| 1 |
sm |
Jalapeno pepper, seeded and minced |
| 2 |
tb |
Minced red onion |
| 2 |
tb |
Chopped cilantro |
| 1/4 |
c |
Rice vinegar |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Coarse salt |
|
3 |
cups. |
INSTRUCTIONS
Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a
saucepan over high heat and stir while bringing salsa to a boil. When
butter has melted completely and takes on the look of a light butter sauce,
remove from heat and serve immediately. Use with chicken or lobster. Makes
From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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