• Prep Time:
  • Cooking Time:
  • Serves: 4 Cups

Fresh Corn and Sundried Tomato Salsa

  • Recipe Submitted by on

Category: Sauces, Dips

 Ingredients List

  • 1 c Fresh corn kernels
  • 1/2 c Sundried tomatoes;1/8" mince
  • 1/2 c Shitaki or Chanterelle
  • - mushrooms; rinsed, sauteed
  • - minced
  • 1/2 c Hatch chiles; roasted,
  • - peeled and diced (or use
  • - Ortega diced + 1/2 roasted
  • - med. size peeled and diced
  • - jalapeno
  • 1/4 c Cilantro; med. chop
  • 1 tb Marjoram; fresh & fine chop
  • - or 1/2 tb dry
  • 1 tb Sherry vinegar (red wine
  • - vinegar may be substituted
  • - but use a few drops less
  • 1/2 tb Fresh lemon juice
  • 1/2 tb Fresh lime juice
  • 4 Cloves garlic; roasted &
  • - minced
  • 1/2 ts Kosher salt
  • 4 tb Virgin olive oil
  • Typed by Manny Rothstein

 Directions

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.

Goes well with halibut, salmon, tuna, swordfish, pork and poultry. Add 1/2
cup 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!

Makes about 4 cups, serves 6-8.

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