 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Adapted recipe from Dominican Republic relative. Our Angel Food latin veggie box had all these goodies in it today and with Janet's recipe, we have a new dip for chips. Edited to add one tbsp of honey. The tomatillos were quite tart and it needed a mellowing out. Ingredients:
4 ears of fresh corn, husked, and cut off the cob |
2 jalapenos finely chopped |
4 husked, cored and chopped tomatillos |
1/2 of green bell pepper chopped |
1 small white onion, diced fine |
2 limes juiced |
1/4 cup of beer (or water) to keep the dip from sticking |
1 to 2 tsp of cumin, depends on how much smokey flavor you like |
1/2 tsp of chile powder |
1 tsp of salt |
(note: added one squeeze of the honey bear) |
the tomatillos were quite tart and we needed to smooth it out. |
chopped fresh cilantro if you like cilantro, may use parsley |
tortilla chips |
Directions:
1. Add corn kernals and jalapeno pepper to a large saute pan and cook for 10 minutes....non-stick....dry pan...no oil.
2. Add the chopped tomatillos, green bell pepper, onion, lime juice, water and seasonings, but not the cilantro.
3. Cover and bring to a boil.
4. Reduce heat to low, cover and simmer for five minutes.
5. Remove from heat and cool.
6. Add cilantro and serve with chips.
7. Next time I would add another jalapeno, it needed more heat for me, or a pinch of chipotle powder with the cumin.
|
|