Corn and Tomatillo Salsa recipe
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Ingredients
- 4 ears fresh corn kernels 2 seeded and finely chopped jalapeno peppers ½ pound husked, cored and chopped tomatillos ½ chopped green bell pepper 2 thinly sliced green onions 2 tablespoons fresh lime juice 2 tablespoons water ½ teaspoon ground coriander 2 tablespoons chopped fresh cilantro 1 (14.5 ounce) package tortilla chips
Nutrition Info
- 200.7 caloriescarbohydrate: 29.8 gcholesterol: : -fat: 8.5 gfiber: 3.2 gprotein: 3.9 gsaturatedFat: 1 gservingSize: -sodium: 148.1 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Corn and Tomatillo Salsa
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.