Recipe - Roasted Corn And Tomatillo Salsa

4 Fresh ears of corn
One half pound Tomatillos; papery skin
removed,
; and quartered
1 lg Sweet red pepper; quartered,
seeded
1 Jalapeno pepper; seeded,
finely minced
1 Garlic clove; finely chopped
1 bn Cilantro; (1\4 cup chopped)
1/3 cup Olive oil
3 tablespoon White wine vinegar
1 tablespoon Sugar
One half teaspoon Salt
One half teaspoon Freshlyground black pepper

Prepare the grill. Peel back the corn husk, remove the silk, enclose the
corn once again and grill the corn for 4 to 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. This recipe
yields 2 cups.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1A07 broadcast 02221997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02281997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.