Grilled Salsa Primavera with Nixtamalized Corn Masa : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on April 23, 2016. Nixtamalized Corn Masa Makes enough masa for about 30 small tortillas INGRED
Ingredients
- ¼ cup English peas
- ½ cup grilled, chopped artichoke hearts
- ½ cup grilled, chopped asparagus
- ¼ cup grilled, chopped spring garlic
- ¼ cup grilled, chopped spring onion
- ¾ teaspoon toasted, ground dried morita/chipotle chilies
- 1½ teaspoons chopped cilantro
- 1½ teaspoons chopped parsley
- ¼ cup Meyer lemon juice
- ⅜ cup extra-virgin olive oil
- Salt to taste
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