Recipe for Fresh Corn and Sundried Tomato Salsa 
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Yield:
4 Cups
Ingredients:
Amount Ingredient
1 cup Fresh corn kernels
1/2 cup Sundried tomatoes,1/8" mince
1/2 cup Shitaki or Chanterelle mushrooms, rinsed, sauteed minced
1/2 cup Hatch chiles, roasted, peeled and diced (or use Ortega diced + 1/2 roasted med. size peeled and diced jalapeno
1/4 cup Cilantro, med. chop
1 tbl Marjoram, fresh & fine chop or 1/2 tb dry
1 tbl Sherry vinegar (red wine vinegar may be substituted but use a few drops less
1/2 tbl Fresh lemon juice
1/2 tbl Fresh lime juice
4 x Cloves garlic, roasted & minced
1/2 tsp Kosher salt
Instructions:
Instructions: Toss all ingredients together. Cover and place the salsa in the refridgerator. Allow at least one hour before serving to let the flavors blend and develop.

Goes well with halibut, salmon, tuna, swordfish, pork and poultry. Add 1/2 cup cooked black beans for a heartier version. This salsa goes very nicely with tacos and if the black beans are pureed, it even makes a great dip!

Makes about 4 cups, serves 6-8.

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