Thursday, May 5, 2011

Cinco de Mayo Recipe: Corn, Shallot, Tomato and Mint Salsa

Celebrate today and make this delicious salsa.  Eat it with chips or top it on pork chops.  

Corn, Shallot, Tomato, and Mint Salsa
From the Capital Cooking Cookbook
3 ears Corn, steamed, kernels sliced off
2 Shallots, diced small
4 tomatoes, peeled, deseeded, diced
10 Mint leafs, sliced thin
Heat pan over medium heat till almost smoking
Add 1 Tbl butter, cook till done foaming
Add shallots and cook for 3-5 minutes, till soft
Increase heat to high
Add corn and sauté till lightly golden
Add tomato, toss, and remove from pan into bowl
Add mint, season with salt and pepper

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