Guest guest Posted January 26, 2002 Report Share Posted January 26, 2002 * Exported from MasterCook * Bing Cherry Salsa Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 1 Preparation Time :0:00 Categories : Salsas Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ears fresh corn -- shucked 1 pound ripe Bing cherries, pitted and -- cut into quarters 2 small shallots -- minced 1 small jalapeno or serrano chile -- minced 2 teaspoons minced spearmint or peppermint 1 teaspoon minced thyme 3 tablespoons unrefined corn oil, preferably or -- olive oil 2 tablespoons cherry, raspberry, or sherry vinegar 1/2 teaspoon kosher salt Place the corn in a large pot of cold water, and set the pot over high heat. When the water comes to a boil, use tongs to remove the corn and plunge it briefly into a bowl of cold water. Drain the corn on absorbent paper, and cut the kernels from the ears. Toss together the corn and cherries in a medium bowl. Add the shallots, chile, mint, thyme, oil, and vinegar, and toss well. Taste, and correct the seasoning, adding more vinegar if the salsa is too sweet and a pinch more salt if you like. Let the salsa rest for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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