Corn -Tomatilla Salsa
1 cup wine - for the cook
1 cup roasted corn kernels
1 Tablespoon red onion, finely diced
2 medium tomatillos, husked, coarsely chopped
1 – 1/2 teaspoons jalapeno, minced
2 Tablespoons lime juice
1/2 teaspoon honey
2 Tablespoons cilantro, coarsely chopped
Salt and pepper to taste
Combine ingredients, refrigerate covered, up to one day. Bring to room temp 1 hour before serving. Serve, scattered over BBQ ribs or with quesadillas.
Pairs Well With
Recipe from Bobby Flay
For the Southwestern Cuisine Cooking Class - 110
From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine".
I've been making this salsa since 1994, when I first discovered Bobby Flay's Peanut-Chipotle Ribs and I've been loving on my Bobby pretty much since then! Thanks Bobby, love ya, call me, mean it!