Breakfast Salsa for Eggs Recipe

From Dorothy McNett's Recipe Book.

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Breakfast Salsa for Eggs

From Dorothy McNett's recipes at

1 ear fresh corn on the cob
1 Anaheim chili
1 jar favorite salsa
fresh cilantro

Remove husk and silk from corn. Place corn and pepper on open gas flame and roast just until they take on a blackened look, about 3 minutes, rotating with tongs to cook them evenly. Pop them into a dish with a lid, or wrap with waxed paper and allow to stand at least 10 minutes to sweat. Peel the pepper with your fingers and scrape the corn off with a sharp knife. Add to salsa in a beautiful bowl and pass with the eggs. Also a great dip with chips or raw vegetables.

Recipe created 1998-07-10.

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