Fresh corn, fresh heirloom tomato, and fresh red pepper salsa with sautéed shiitakes, red pepper, shallot, jalapeño, hiro tomatoes, garlic, and carrot cooked with evoo, Mexican oregano, gochugaru, cane sugar, sherry vinegar, maldon salt, and pepper with lime, fresh shallot, cilantro, white wine vinegar, and more cane sugar (~2 tbsps in total)
by djmasterx5000
4 Comments
Man that looks excellent. I think Ill make that this week. Dont have gochugaru but Ive never seen a recipe that sambal doesnt go well with.
Huh. Im sure its great – Just not really getting ‘Salsa’ from this.
More of a dip or something, no?
Not a fan of corn in salsa but other than that looks amazing, does the mushroom add an earthy umami or more of a texture?
(Also, don’t waste finishing salt on a salsa, it is just going to melt. Maldon is exactly the same as any kosher salt after it hits the liquid, just like 8 times as expensive by weight)
Is the corn cooked?
Looks amazing.