Thursday, March 17, 2011
$999 Salsa: With Roasted Corn and Artichoke
So after all the hub-bub about my romance with tomatoes, I'm taking a turn. A salsa WITHOUT tomatoes?! I was more curious than anything. A family friend gave me this recipe in my "bridal shower recipe box." I really need to go through some of those. Everyone put their best foot forward. A real treasure of a gift, didn't know it at the time.
The title on the card said: ARTICHOKE AND CORN SALSA (CAROL'S $1000 RECIPE). I'm pretty sure I remember a story about prize money being involved. But that's a lot for salsa! ... even more curiosity brewing.
I'll go ahead and cut to the ending: it was awesome! I made quite a bit, but our friends devoured it. No left overs... sad day. But I will be remaking this again soon!
I took the liberty in changing a few things out of fun and necessity. So here it is, maybe not Carol's $1000 Salsa, but Noelle's $999 Salsa!
All you need is some knife skills and some time to chop. This recipe is killer!
1 can artichoke hearts (about 8-10 hearts), Carol uses freshly cooked
1 cup frozen defrosted white corn (I found some ROASTED corn which was so fun! I love the speckles)
1/2 cup diced red bell pepper
1/4 cup diced orange bell pepper
1 small red onion diced
1/2 cup peeled, diced jicama
2 serrano chilies minced
1 clove garlic
1/2 bunch fresh cilantro finely chopped
3 limes juiced
Season with salt and pepper to taste
(Note: Carol roasts her peppers and not her corn, that was my addition. Either way, get some "roasty" flavor in there)
Chop the hearts.
Add the corn.
So pretty and rustic!
Chop your bell pep. Note good nice skills.
Now jicama can have a tendency to stare one down. Not necessary. You've got this root!
Introduce jicama and blade. Slice off each end like you would an onion.
With knife, shave off sides like you're segmenting a grapefruit.
Chop up into slices. Then length wise. Then chop into final bite size.
Slice your serranos. Your choice if you want the seeds. I went without. If you want a little more kick, keep 'em in. Mincey mince.
Adding up nicely. Add garlic.
Add your classic salsa herb.
And the juice of three whole limes.
Don't leave the room. Or else...
Well you might as well try it too. :-) So fresh and light, yet filling. Reminds me of California.
Serve with chips
Top a cheese omelet
In burritos, tacos, wraps
Garnish for chicken or fish dishes
Saute with garlic, olive oil and toss with pasta and Parmesan cheese.