Corn and Tomatillo Salsa

Corn and Tomatillo Salsa

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
dramstad
Recipe by  dramstad

“A fresh salsa with the heat of jalapenos and the tang of fresh lime juice.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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.

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Reviews (5)

Rate This Recipe
EJAPCHIN12
16

EJAPCHIN12

this was a great salsa and my guests loved it

JudyB
15

JudyB

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.

Elisabeth P.
9

Elisabeth P.

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Salsa De Tomatillo

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