Blue Cornmeal Cakes with Chile Salsa

Salsa:
6 mild green chile peppers (3/4 pound)
1/4 cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 tablespoons lime juice
3/4 pound fresh tomatillos
2 tablespoons olive oil
1 jalapeno pepper, seeded and minced
2 medium cloves garlic

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.

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.

Discard husks from tomatillos. Rinse; dry. Core and chop. In medium skillet, heat olive oil; over medium heat, saute tomatillos, jalapeno and garlic until tomatillos are tender, about 3 minutes. Stir in chile puree. Cover; set aside.

Makes 1 1/2 cups.

Corn cakes:
1/2 pound chorizo
2 large ears fresh corn
2/3 cup milk
3 large eggs
1/4 cup melted butter or margarine
1/2 cup thinly sliced scallions
1/2 cup unsifted all-purpose flour
1/2 cup blue cornmeal
1 1/2 teaspoons baking powder

In 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.