Recipes from Mexico :: Mexican Vegetarian Recipes
Salsa6 mild green chile peppers (3/4 pound)
1/4 c. firmly packed cilantro leaves
1 scallion, coarsely chopped
2 Tbsp. lime juice
3/4 pound fresh tomatillos
2 Tbsp. olive oil
1 jalapeño pepper, seeded and minced
2 med. cloves garlic
Rinse and dry chile peppers; place on broiling pan. Roast peppers, 2 in. from heat; turn with tongs until all sides are charred. Place in plastic bag; close end. Let stand until cool enough to handle.
With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 tsp. salt; purée; set aside.
Discard husks from tomatillos. Rinse; dry. Core and chop. In med. skillet, heat olive oil; over med. heat, sauté tomatillos, jalapeño and garlic until tomatillos are tender, about 3 mins. Stir in chile purée. Cover; set aside.
Makes 1 1/2 (one and one-half) c..
Corn cakes
1/2 pound chorizo
2 large ears fresh corn
2/3 c. milk
3 large eggs
1/4 c. melted butter or butter-replacement
1/2 c. thinly sliced scallions
1/2 c. unsifted flour
1/2 c. blue cornmeal
1 1/2 tsp. baking powder
In large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 tsp. salt.
In large skillet or on griddle, heat 2 Tbsp. canola (or other vegetable) oil. Drop batter by slightly rounded Tbsp.ful onto griddle. Cook corncakes until lightly browned on both sides.
Makes 3 dozen cakes.
