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Ingredientes
- 1 c. Fresh corn kernels
- 1/2 c. Sundried tomatoes,1/8" mince
- 1/2 c. Shitaki or possibly Chanterelle mushrooms, rinsed, sauteed chopped
- 1/2 c. Hatch chiles, roasted, peeled and diced (or possibly use Ortega diced + 1/2 roasted med. size peeled and diced jalapeno
- 1/4 c. Cilantro, med. chop
- 1 Tbsp. Marjoram, fresh & fine chop or possibly 1/2 tb dry
- 1 Tbsp. Sherry vinegar (red wine vinegar may be substituted but use a few drops less
- 1/2 Tbsp. Fresh lemon juice
- 1/2 Tbsp. Fresh lime juice
- 4 x Cloves garlic, roasted & chopped
- 1/2 tsp Kosher salt
- 4 Tbsp. Virgin extra virgin olive oil
Direcciones
- Toss all ingredients together. Cover and place the salsa in the refridgerator. Allow at least one hour before serving to let the flavors blend and develop.
- Goes well with halibut, salmon, tuna, swordfish, pork and poultry. Add in 1/2 c. cooked black beans for a heartier version. This salsa goes very nicely with tacos and if the black beans are pureed, it even makes a great dip!
- Makes about 4 c., serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 121 | 81% |
| Total Fat 13.75g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 121mg | 3% |
| Total Carbs 7.06g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.12g | 1% |
| Protein 1.26g | 2% |
