Fresh Campari Salsa
MASTRONARDI PRODUCE5
1 ear of corn or 3/4 cup frozen corn kernels
2 pounds Sunset* Campari tomatoes
1 jalapeño chile
1/2 red onion, finely diced
Juice and grated peel of 1 lime
1/4 cup cilantro leaves, washed, dried and chopped
Salt and pepper
1. Remove kernels from the ear of corn. In a hot, dry sauté pan, toss kernels
until they start to blacken slightly and roast. Remove corn from the pan and
let cool.
2. Cut tomatoes in half and squeeze out seeds and juice. Strain, reserving
1/4 cup juice. Roughly chop tomatoes.
3. Cut jalapeño in half, remove seeds and pith, and finely dice.
4. Combine corn, tomatoes and strained juice, jalapeño, onion, grated lime
peel and cilantro in a bowl and toss to mix.
5. Squeeze in lime juice. Add salt and pepper to taste. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Bacon-Chile Rellenos
PILLSBURY5
4 jalapeño chiles ( 3 inches long)
1/3 cup Boursin cheese
8 slices packaged precooked bacon, halved
1 8-ounce can Pillsbury* refrigerated crescent dinner rolls
1/2 cup salsa (optional)
1. Preheat oven to 375°F.
2. Carefully remove stems from chiles. Cut chiles in half lengthwise and
again horizontally to make 4 pieces. Remove and discard seeds.
3. Spoon 1 teaspoon cheese into each chile quarter. Wrap a half slice of
bacon around each.
4. On a cutting board, unroll dough; separate into 8 triangles. From the
center of the longest side to the opposite point, cut each triangle in half,
making 16 triangles.
5. Place each chile, cheese side down, on a dough triangle. Fold one point
of the triangle over the filling; fold the two remaining points over the first
point. Place on an ungreased cookie sheet.
6. Bake for 12-15 minutes, or until golden brown. Remove immediately
from the cookie sheet.
7. Serve with salsa. Makes 16 servings.
Tip: Garlic-and-herbs spreadable cheese can be substituted for Boursin.
Brands may vary by region; substitute a similar product.
