Tomatillo and Corn Salsa
I invented this recipe for Taco Salad Night (a special event in our house), using corn cut from a couple ears of raw corn. Frozen corn can be substituted. I love lime, so I use a tablespoon of fresh lime juice, however if you’d like a more subtle lime flavor then feel free to start with less lime juice and add more to taste.
Ingredients 2 ears of corn (uncooked) 4 to 6 tomatillos, chopped 1 jalapeno 1 tablespoon water
Don’t know what to do with Tomatillos? There is always Salsa Verde! This is a delicious, fruity salsa with a fresh taste. The amount of heat is up to you. Use either with chips or on your favorite Mexican dish.
Ingredients 1/2 pound Tomatillos – husked and rinsed Fresh hot chilis to taste (1 or 2 jalpeños) 5 – 10 springs of Cilantro – stems removed 1/4 cup Sweet Red Onions Salt
Fresh version using a Food Processor: Put chilis and cilantro in the food processor and pulse until well chopped. Add onion and pulse until just chopped (not too