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Blue Cornmeal Cakes with Chile Salsa



Corn Cakes


  1. Salsa: 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.
  2. With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 teaspoon salt; puree; set aside.
  3. Discard husks from tomatillos. Rinse; dry. Core and chop.
  4. In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeno and garlic until tomatillos are tender, about 3 minutes.
  5. Stir in chile puree. Cover; set aside.
  6. Corn Cakes: In large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.
  7. In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.

Yield: 3 dozen cakes; 1 1/2 cups salsa


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