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Sauces & Seasonings
Mexican
About 1 cup
15 minutes
15 minutes
3/4 cup Morel Mushrooms, or other wild mushrooms, cleaned and diced
4 teaspoons virgin olive oil
1/4 cup Sun Dried Tomatoes, finely diced, with 1 teaspoon of their oil
2 large Poblano peppers, roasted, peeled, seeded, and diced
2 teaspoons minced marjoram
1 clove garlic, roasted, peeled and chopped
1 teaspoon adobo sauce (from chipotle chiles in adobo sauce)
1/2 teaspoon sherry vinegar
1 teaspoon Mexican lime juice
1 teaspoon kosher salt
1 ear fresh corn, kernels removed (1 1/2 cups)
With a sharp knife, cut corn kernels from the cobs. Heat a heavy-bottomed sauté pan over high heat until almost smoking. Place no more than two layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously.
Sauté mushrooms in 1/2 teaspoon of the oil until well cooked, about 10 minutes. Mix corn, mushrooms, remaining oil, and the rest of the ingredients together. Serve salsa at room temperature.
