*  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 -- 1\4 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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