Huitlacoche Salsa Recipe - Cooking Index
Huitlacoche Salsa Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive or corn oil |
| 1 | Red onion - finely diced | |
| 1 | Green bell pepper - finely diced | |
| 1 | Red bell pepper - finely diced | |
| 1 | Yellow bell pepper - finely diced | |
| 1 | Jalapeño - finely minced | |
| 2 | Huitlacoche - (6 oz ea) | |
| = (or 1/2 lb fresh huitlacoche) | ||
| 1 cup | 237ml | Balsamic vinegar |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Finely-chopped scallion |
| 1/2 cup | 8g / 0.3oz | Finely-chopped cilantro |
In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeño, and saute for 5 minutes.
Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.
Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro.
Serving suggestion: Serve with chicken or other poultry.
This recipe yields 2 cups.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B66) - from the TV FOOD NETWORK
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