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My review
Corn and Tomatillo Salsa
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dramstad
"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."
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Ingredients
25 m servings 201Original recipe yields 12 servings (3 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
- 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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Reviews
Read all reviews 714 Ratings
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Most helpful positive review
4/15/2008
Just off the stove, piping hot, this dish was fantastic. I left out the jalepeno to tone down the heat and my family really liked it as a side dish.
Most helpful critical review
1/16/2004
this was a great salsa and my guests loved it
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4/15/2008
Just off the stove, piping hot, this dish was fantastic. I left out the jalepeno to tone down the heat and my family really liked it as a side dish.
8/28/2007
Good but next time I would use less corn. It wasn't very liquidy.
7/9/2011
This is yummy- it really wasn't that hot which was fine for me. If you want it HOT- drop a whole jalapeno in the food processor and fold it into the salsa. It did have a delicious sweetness and...
8/11/2019
Not bad, but recipe uses too much corn and not enough tomatillos. Also, "four ears" is not a helpful measurement, especially if you're using canned produce as a handy substitute. Cups would be ...
11/4/2018
This was a great salsa. I used tomatillaos from a neighbor who had too many. All of my friends raved about it. Easy to make and delicious.