Tomatillo and Corn Salsa (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 4 ears fresh corn kernels 2 seeded and finely chopped jalapeno peppers 1/2 pound husked, cored and chopped tomatillos 1/2 chopped green bell pepper 2 thinly sliced green onions 2 tablespoons fresh lime juice 2 tablespoons water 1/2 teaspoon ground coriander 2 tablespoons chopped fresh cilantro 1 (14.5 ounce) package tortilla chips

Instructions

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. Serves 12.

Serving Size

Serves 12

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