How to make blue cornmeal cakes with chile salsa? Simple! Blue Cornmeal Cakes with Chile SalsaSalsa6 mild green chile peppers (3/4 pound)1/4 cup firmly packed cilantro leaves1 scallion, coarsely chopped2 tablespoons lime juice3/4 pound fresh tomatillos2 tablespoons olive oil1 jalapeño pepper, seeded and minced2 medium cloves garlicRinse 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.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; purée; set aside.Discard husks from tomatillos. Rinse; dry. Core and chop. In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeño and garlic until tomatillos are tender, about 3 minutes. Stir in chile purée. Cover; set aside.Makes 1 1/2 cups.Corn cakes1/2 pound chorizo2 large ears fresh corn2/3 cup milk3 large eggs1/4 cup melted butter or margarine1/2 cup thinly sliced scallions1/2 cup unsifted all-purpose flour1/2 cup blue cornmeal1 1/2 teaspoons baking powderIn large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.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.Makes 3 dozen cakes.
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