Saturday, May 30, 2009

For Carolynne: Mango Salsa

Carolynne's Favorite Salsa

Sometimes I am a little too daring when it comes to food. This recipe seems like it could be too much... but it isn't. If you want to use it in a salad (on some greens with a grilled chicken breast - bomb!) don't process the salsa, leave it chunky. If you are eating it on chips, a rough chop, or better yet a trip through a little processer or submersion blender attachment will help make it more manageable, and will really marry the flavors. If you are disconfident in your mango dicing skills, just watch a video on YouTube. That's how I learned. This one is for my girl Carolynne, about to go off to college soon. In San Francisco. I know she'll be ok, but, just do me a favor, and pray anyway?

4 cloves garlic, chopped
3 c. corn kernels (about 4 cans, drained, or 6 ears)
1 Tbsp. butter (feel free to substitute olive oil, I just like butter.)
2 c. diced mango (about 3 mangoes)
1 red pepper, seeded, roasted and chopped
1 jalapeno, seeded, roasted and chopped (pointy end = spicy pepper)
1/2 to 1 red onion, chopped
Juice from one lime
1/2 c. chopped fresh cilantro
1 can black beans, rinsed and drained
salt, pepper, cumin, chili powder to taste

Start by halving and seeding yr peppers. Turn on yr broiler, to high if you have the option. Rub the skins of the peppers with infused canola oil and place, skin side up, on a baking sheet. Place three inches or so from the broiler and cook for about three minutes, or until the skins blister and crack. Watch them closely. They go from delicious to garbage very quickly. You may need to take the jalapeno out a minute or so before the red pepper. While the peppers are cooling, melt the butter in a large skillet over medium heat. Add the garlic and the corn and stir to coat with butter. Cook over medium to medium-low heat for ten to twenty minutes, until the corn becomes golden and carmelized. As you cook the corn the sugars break down, so the finished product is covered in a sweet sauce. Remove from heat and allow to cool. (Although if you are having it on a salad, it is yummy warm, so you don't HAVE to let it cool...) Chop the peppers. In a large bowl, combine all the ingredients and season to taste. If you want, process it to change the texture.

This recipe is property of Domestic Prowess and may not be reprinted without written permission.

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