Corn and Tomatillo Salsa

Name: Corn and Tomatillo Salsa
Ingredients: 4 ears fresh corn (or 3 cups kernels); 1 jalapeno pepper, seeded and finely chopped; 12 lb tomatillo, husked cored and chopped; 12 green bell pepper, chopped; 2 green onions, thinly sliced; 2 tablespoons fresh lime juice; 2 tablespoons water; 12 teaspoon ground coriander; 2 tablespoons fresh cilantro, chopped

9 ingredients

13 steps

Ingredients

4 ears fresh corn (or 3 cups kernels)
1 jalapeno pepper, seeded and finely chopped
12 lb tomatillo, husked cored and chopped
12 green bell pepper, chopped
2 green onions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons water
12 teaspoon ground coriander
2 tablespoons fresh cilantro, chopped

Directions

1

In a wide mixing bowl, stand a small soup bowl (a paper or plastic bowl is perfect) upside down.
2

Resting the end of the ear of corn on the small bowl, shave the corn kernels off the ear into the mixing bowl.
3

Turn ear and continue shaving until ear is completely denuded of kernels.
4

Repeat with remaining ears.
5

In a large skillet, combine the corn kernels and jalapeno peppers.
6

Cook and stir for 10 minutes, until the jalapenos are soft.
7

Add the tomatillos, green bell peppers, green onions, lime juice, water and coriander to skillet.
8

Cover and bring to a boil.
9

Reduce heat to low and simmer 5 minutes, stirring once.
10

Remove from heat.
11

Cool for 10 minutes.
12

Stir in the cilantro.
13

Allow the mixture to cool in the refrigerator.