Tomatillo & Corn Salsa

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.

2 ears of corn (uncooked)
4 to 6 tomatillos, chopped
1 jalapeno
1 tablespoon water
1 thinly sliced green onion
1/2 to 1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro or flat leaf (Italian) parsley

Using a sharp knife, carefully slice the corn off the corn cob; gently using fingers break apart corn stuck together.
Slice the jalapeno in half and remove the ribs and seeds with the back of your knife; if you want more heat then remove less ribs and seeds.
Dice the jalapeno.
Place a skillet over high heat and cook the corn and jalapenos; turn down the heat to medium-high after the corn chars slightly.
Add water to prevent burning and scrape up some of the good stuff stuck to the pan.
Add tomatillos and turn the heat down to medium-low; cook for about 2 minutes.
Turn off heat and add the lime juice (up to 1 tablespoon), green onion, and cilantro or parsley.
Season to taste with salt.


Salsa Verde

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.

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

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 much or you will liquify it). 
Add tomatillos and pulse until desired consistency. 
Add salt if desired.

Fresh version without Food Processor:
Roughly chop tomatillos. 
Finely chop chilis, onions and cilantro. 
Mix all together. 
Add salt if desired.

Roasted Version:
Under a hot broiler or on a grill, roast the chilis and tomatillos until dark and blackened in spots – approximately 4 to 5 minutes. 
Flip over and blacken other side.
Follow Fresh Version above.