Corn and Tomatillo Salsa
Makes 3 cups salsa
|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|
|1/2||teaspoon ground coriander|
|2||tablespoons chopped fresh cilantro leaves|
*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.
- 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.
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