Corn And Tomatillo Salsa

Name: Corn And Tomatillo Salsa
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

10 ingredients

2 steps

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

Directions

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.