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My review
Corn and Tomatillo Salsa
dramstad
"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."
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Ingredients
25 m servings 201 calsOriginal recipe yields 12 servings (3 cups)
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Directions
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- 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.
Footnotes
Nutrition Facts
Per Serving: 201 calories; 8.5 g fat; 29.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 148 mg sodium. Full nutrition
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Reviews
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Newest
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.
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...