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Corn & Tomatillo Salsa Recipe

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This recipe for Corn & Tomatillo Salsa is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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