Roasted Corn And Tomatillo Salsa Recipe - Cooking Index
|4||Fresh ears of corn|
|1/2 lb||227g / 8oz||Tomatillos - papery skin removed, and quartered|
|1||Sweet red pepper - quartered, seeded (large)|
|1||Jalapeno pepper - seeded, finely diced|
|1||Garlic clove - finely chopped|
|1||Cilantro - (14 cup chopped)|
|1/3 cup||78ml||Olive oil|
|3 tablespoons||45ml||White wine vinegar|
|1/2 teaspoon||2.5ml||Freshly-ground black pepper|
Prepare the grill.
Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool.
When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.
This recipe yields 2 cups.
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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