Corn And Tomatillo Salsa
Make a big batch in late summer, when in season and freeze for those long winter days ahead.
Recipe Summary Corn And Tomatillo Salsa
A fresh salsa with the heat of jalapenos and the tang of fresh lime juice.
Ingredients | Salsa Verde Sin Tomatillo4 ears fresh corn kernels2 seeded and finely chopped jalapeno peppers½ pound husked, cored and chopped tomatillos½ chopped green bell pepper2 thinly sliced green onions2 tablespoons fresh lime juice2 tablespoons water½ teaspoon ground coriander2 tablespoons chopped fresh cilantro1 (14.5 ounce) package tortilla chipsDirectionsIn a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.Homemade Salsa SecretsInfo | Salsa Verde Sin Tomatilloprep: 20 mins cook: 5 mins total: 25 mins Servings: 12 Yield: 3 cups
TAG : Corn And Tomatillo SalsaAppetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Salsa Verde Recipes,
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