 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
A fresh salsa with the heat of jalapenos and the tang of fresh lime juice. 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.
|
|