Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (jtw@hpfcjtw.fc.hp.com)
from "The Great Salsa Book" by Mark Miller.
Roasted Corn and Wild Mushroom Salsa
4 ears fresh corn
1/3 c cleaned and diced fresh wild mushrooms
1/4 c sun-dried tomatoes (or roasted red pepper)
2 poblano chiles, roasted, peeled, seeded and diced
2 t minced fresh marjoram
1 clove roasted garlic, minced
1 t adobo sauce
1 t fresh lime juice
1/2 t sherry vinegar
1/2 t salt
Cut the corn kernels from the cobs with a sharp knife.
Heat a large pan or skille over high heat until almost
smoking. Place no more than 2 layers of the corn kernels
in the pan at a time and dry-roast for 4-5 minutes until
smoky and dark (stirring continuously). Saute the
mushrooms for 10 min. Mix with the corn and add the
remaining ingredients.
kwvegan vegan