Corn and Tomatillo Salsa Recipe - Allrecipes.com
Corn and Tomatillo Salsa Recipe
  • READY IN 25 mins

Corn and Tomatillo Salsa

Recipe by  

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

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Original recipe makes 3 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 mins
  • READY IN 25 mins
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Reviews More Reviews

Jan 25, 2004

this was a great salsa and my guests loved it

 
Apr 15, 2008

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.

 

11 Ratings

Aug 28, 2007

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

 
Oct 29, 2007

Extremely mild. My 3 year old loved it.

 
Jul 09, 2011

This is yummy- it really wasn't that hot which was fine for me. If you want it HOT- drop a whole jalapeno in the food processor and fold it into the salsa. It did have a delicious sweetness and freshness. This is tasting especially good over green chile tamales and over super spicy nachos. VERY YUMMY.

 

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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