"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn & Tomatillo Salsa Recipe

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This recipe for Corn & Tomatillo Salsa, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
International Women´s Club of Pristina
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 ears fresh corn ;
12 tomatillos, husks removed ;
2/3 cup seeded and diced tomato ;
2 jalapeño peppers, seeded and diced ;
2/3 cup seeded and diced cucumber ;
2/3 cup chopped red onion ;
2/3 cup diced red bell pepper ;
1/4 cup chopped cilantro ;
2 tablespoons fresh lime juice.

Directions:
Directions:
1. Roast the corn over an open flame or under a broiler until just browned. When cool, cut the kernels from the cob. Put in a medium bowl and set aside.
2. Place the tomatillos in a small saucepan and cover with water. Bring to a boil, lower the heat and simmer until soft, about 5 minutes. Drain and purée in a blender until smooth. Pour into the bowl containing the corn. Add the tomatoes, jalapeños, cucumber, onion, red pepper, cilantro, lime juice, salt and pepper. Set aside.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes +/- plus grill time.
Personal Notes:
Personal Notes:
This great salsa that tastes so great over Cornmeal Crusted Sea Bass (or just about anything else) came as part of a five-star feast for the senses, courtesy of a friend of mine going to Les Gourmettes – Phoenix, Arizona's premiere culinary academy. Renowned chef and educator Barbara Pool Fenzl offers the kind of homework assignment most of us wouldn't mind critiquing a bit more often.

 

 

 

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