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Corn and Tomatillo Salsa


"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."
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25 m servings 201 cals
Original recipe yields 12 servings (3 cups)

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


Nutrition Facts

Per Serving: 201 calories; 8.5 g fat; 29.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 148 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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this was a great salsa and my guests loved it

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.

Good but next time I would use less corn. It wasn't very liquidy.

Extremely mild. My 3 year old loved it.

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...