Blue Cornmeal Cakes With Chile Salsa
Blue Cornmeal Cakes with Chile Salsa
Salsa
6 mild green chile peppers (3/4 lb)
1/4 cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 Tbsp Mexican lime juice
3/4 lb fresh tomatillos
2 Tbsp olive oil
1 jalapeno pepper, seeded & minced
2 medium cloves garlic
Corn Cakes
1/2 lb chorizo
2 large ears fresh corn
2/3 cup milk
3 large eggs
1/4 cup melted butter or margarine
1/2 cup thinly sliced scallions
1/2 cup unsifted white flour
1/2 cup blue cornmeal
1 1/2 tsps baking powder
Rinse & dry chile peppers; place on broiling pan
Roast peppers 2 inches from heat; turn with long-h&led tongs until all sides are charred
Place in plastic bag; close end
Let st& until cool enough to h&le
With sharp knife, remove charred peel, seeds & stems from peppers; reserve juices
Place peppers & juices in food processor
Add cilantro, chopped, scallions, lime juice & 1/2 tsp salt; puree; set aside
Discard husks from tomatillos
Rinse; dry
Core & chop
In medium skillet, heat olive oil; over medium heat, saute tomatillos, jalapeno & garlic until tomatillos are tender
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