TLC Cooking "Corn and Tomatillo Salsa"

Corn and Tomatillo Salsa

by the Editors of Publications International, Ltd.

Corn and Tomatillo Salsa

YIELD Makes 3 cups salsa
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INGREDIENTS

4	ears fresh corn, kernels cut from cobs
2	jalapeño peppers,* seeded and chopped
1/2	pound tomatillos or tomatoes, chopped
1/2	red or green bell pepper, chopped**
2	green onions, thinly sliced
2	tablespoons lime or lemon juice
2	tablespoons water
1/2	teaspoon ground coriander
2	tablespoons chopped fresh cilantro leaves
Tortilla chips

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.**Use red bell pepper if using tomatillos and green bell pepper if using tomatoes for variety in color.

PREPARATION:

Combine corn and jalapeños in large skillet.
Add tomatillos, bell pepper, onions, lime juice, water and coriander to corn mixture; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes, stirring halfway through cooking. Cool; stir in cilantro. Store in refrigerator. Serve with tortilla chips. Garnish, if desired.

This recipe appears in: Mexican

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