Roasted Corn And Tomatillo Salsa

* Exported from MasterCook *

Roasted Corn And Tomatillo Salsa

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ears corn
1/2 Pound tomatillos -- papery skin removed
and quartered
1 Large sweet red pepper -- quartered and
seeded
1 jalapeno pepper -- seeded and finely
diced
1 garlic clove -- finely chopped
1 Small Bunch cilantro -- 14 cup chopped
1/3 Cup olive oil
3 Tablespoons white wine vinegar
1 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon black pepper

Peel back the corn husk, remove the silk, enclose the corn once again and grill
the corn for 4-6 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.

Yield: 2 cups


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