Mark Millers Salsa Recipes

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MARK MILLER'S SALSA



MARK MILLER'S SALSA image

Categories     Condiment/Spread     Tomato     Appetizer     Vegetarian     Wheat/Gluten-Free     Summer     Chill     Healthy     Vegan     Raw

Number Of Ingredients 8

2 tbsp finely chopped onion
2 cups chopped tomatoes
2 finely chopped serrano chilies
2 tsp finely chopped cilantro
1/4 cup mexican beer
2 tsp salt
2 tsp sugar
juice of one lime

Steps:

  • mix everything together, cover and refrigerate.

ROASTED-CORN SALSA



Roasted-Corn Salsa image

it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time P2DT20m

Yield Four servings

Number Of Ingredients 9

5 ears fresh corn
1 tablespoon olive oil
1 cup fresh shiitake or other wild mushrooms, cleaned and diced
2 large poblano chilies, roasted, peeled, seeded and diced
2 1/2 teaspoons marjoram, minced
1 clove garlic, roasted, peeled and coarsely chopped
1/2 teaspoon Sherry vinegar
1 teaspoon fresh lime juice
1/2 teaspoon salt, plus more to taste

Steps:

  • Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
  • Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 10 grams, TransFat 0 grams

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