Recipe - Grilled Salsa (Naturalland)

1 Ear corn
2 Tomatoes; halved across the
middle, cored and seeded
1 small Yellow squash; cut in half
2 teaspoon Olive oil
1 Clove garlic; minced
One half cup Finely chopped jicama
2 tablespoon Minced red onion
1 Serrano chile; seeded and
minced
2 tablespoon Balsamic vinegar
One half teaspoon Liquid smoke flavoring
One fourth cup Fresh Mexican herbs; such as
rosemary
Mexican mint marigold;
and/or parsley minced

1. Preheat grill or grill pan to medium hot. Pull back corn husk, leaving
it attached to stem, and remove silk. Replace husk, and grill about 15
minutes, turning often, to char all around. Set aside to cool. Brush cut
surface of tomatoes and squash with olive oil, and grill just to mark.

2. Finely chop tomatoes and squash, and transfer to a bowl. Remove husk
from corn, cut kernels from cob, and add to bowl, along with garlic,
jicama, onion, chile, vinegar, liquid smoke, and herbs. Stir to combine,
cover and refrigerate for at least 1 hour before serving.

Makes about 2 cups.

Vegan PER (1TBS) SERVING: 10.5 CAL (24% from fat), 0.2g PROT, 0.3g FAT,
1.7g CARB, 1.4mg SOD, 0mg CHOL, 0.5g FIBER

Notes: With smoky, spicy flavors, this salsa evokes the culinary pleasures
of a summer fiesta.

Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998