Fresh Corn and Sundried Tomato Salsa

Fresh Corn and Sundried Tomato Salsa Ingredients

1 c Fresh corn kernels	1/2 tb Fresh lemon juice
1/2 c Sundried tomatoes;1/8" mince	1/2 tb Fresh lime juice
1/2 c Shitaki or Chanterelle	4 Cloves garlic; roasted &
1/2 c Hatch chiles; roasted,	1/2 ts Kosher salt
1/4 c Cilantro; med. chop	4 tb Virgin olive oil
1 tb Marjoram; fresh & fine chop	Typed by Manny Rothstein
1 tb Sherry vinegar (red wine

Instructions for Fresh Corn and Sundried Tomato Salsa

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. Recipe from Chef Leavitt of Walts Wharf, a seafood restaurant in Seal Beach, Ca. (9/93) Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98

Main Ingredient: TomatoesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chile	Cilantro	Corn	Garlic
Kosher Salt	Lemon	Lime Juice	Marjoram
Olive Oil	Red Wine	Tomato

Sauces Dips Cilantro Garlic Olive oil Corn Sherry Tomato Wine Red wine Lemon Lime Tomatoes

for flavor and categorization

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