BLUE CORNMEAL CAKES WITH CHILE SALSA

[blackcrowheart]

BLUE CORNMEAL CAKES WITH CHILE SALSA


Salsa
6 mild green chile peppers (3/4 pound)
1/4 cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 tablespoons lime juice
3/4 pound fresh tomatillos
2 tablespoons olive oil
1 jalapeño pepper, seeded and minced
2 medium cloves garlic
Rinse and dry chile peppers; place on broiling pan. Roast peppers, 2 inches
from heat; turn with tongs until all sides are charred. Place in plastic
bag; close end. Let stand until cool enough to handle.
With sharp knife, remove charred peel, seeds and stems from peppers; reserve
juices. Place peppers and juices in _food_
(http://www.massrecipes.com/recipes/04/09/bluecornmealcakeswithchil8434.html#) processor. Add cilantro, chopped
scallion, lime juice and 1/2 teaspoon salt; purée; set aside.
Discard husks from tomatillos. Rinse; dry. Core and chop. In medium skillet,
heat olive oil; over medium heat, sauté tomatillos, jalapeño and garlic
until tomatillos are tender, about 3 minutes. Stir in chile purée. Cover;
set aside.
Makes 1 1/2 cups.

Corn cakes

1/2 pound 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 all-purpose flour
1/2 cup blue cornmeal
1 1/2 teaspoons baking powder
In large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour,
cornmeal, baking powder and 1 teaspoon salt.
In large skillet or on griddle, heat 2 tablespoons salad oil. Drop batter by
slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly
browned on both sides.
Makes 3 dozen cakes.