Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Dry-roasted Corn Salsa




Source of Recipe


Mexico






List of Ingredients



• 5 large cloves garlic, unpeeled
  
• 4 serrano peppers
  
• kernals cut from 2 ears corn
  
• 4 large tomatoes, diced
  
• 1 C finely diced onion
  
• 1/4 C chopped cilantro
  
• 1/3 C lime juice
  
• salt to taste
  






Instructions



1. Heat a dry skillet over medium high heat. Scorch the garlic and pepper until tinged with black on 2 sides. Remove from pan and set aside.
   
2. Add the corn to the pan and cook, stirring,until the corn becomes speckled and fragrant. Scrape the corn into a bowl.
   
3. Peel the garlic and mince finely. Seed the pepper and mince.Combine all and serve at room temperature.