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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1 c. Fresh corn kernels (abt 2 ears) (or possibly high-quality canned or possibly frzn corn)
- 1 tsp Coarse salt
- 1/2 tsp Freshly-grnd black pepper
- 1 c. Prepared cactus paddles rinsed, diced fine (or possibly nopales, prickly-pear cactus)
- 6 x Tomatillos husked, washed, and finely diced
- 1 x Serrano chiles - (to 2) stemmed, seeded, and sliced
- 1 bn Cilantro, leaves only roughly minced
- 2 Tbsp. Red wine vinegar
- 4 x Scallions thinly sliced
Direcciones
- Heat extra virgin olive oil in a medium skillet over medium-high heat. Saute/fry the corn with the salt and pepper, about 5 min. Add in nopales, tomatillos, and peppers and saute/fry briefly to combine and hot slightly. Transfer to a large mixing bowl and set aside to cold.
- Add in cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 min to blend the flavors.
- Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days.
- This recipe yields about 3 c. of relish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 245g | |
| Calories 592 | |
| Calories from Fat 484 | 82% |
| Total Fat 54.85g | 69% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2344mg | 98% |
| Potassium 465mg | 13% |
| Total Carbs 25.97g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.99g | 3% |
| Protein 4.17g | 7% |
