Corn and Tomatillo Salsa Recipe

Ingredients
<br>- 4 ears fresh corn kernels
<br>- 2 seeded and finely chopped jalapeno peppers
<br>- 1/2 pound husked, cored and chopped tomatillos
<br>- 1/2 chopped green bell pepper
<br>- 2 thinly sliced green onions
<br>- 2 tablespoons fresh lime juice
<br>- 2 tablespoons water
<br>- 1/2 teaspoon ground coriander
<br>- 2 tablespoons chopped fresh cilantro
<br>- 1 (14.5 ounce) package tortilla chips
<br><p></p>Directions
<br>step 1: In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
<br>step 2: 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.
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Ingredients
- 4 ears fresh corn kernels
- 2 seeded and finely chopped jalapeno peppers
- 1/2 pound husked, cored and chopped tomatillos
- 1/2 chopped green bell pepper
- 2 thinly sliced green onions
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1/2 teaspoon ground coriander
- 2 tablespoons chopped fresh cilantro
- 1 (14.5 ounce) package tortilla chips

Directions
step 1: In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
step 2: 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.

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