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Receta Fresh Corn And Sundried Tomato Salsa
by Global Cookbook

Fresh Corn And Sundried Tomato Salsa
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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

  1. 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.
  2. 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!
  3. Makes about 4 c., serves 6-8.