Roasted Tomatillo and fresh Corn Salsa
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 23.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 25.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.2 g
- Protein: 0.8 g
View full nutritional breakdown of Roasted Tomatillo and fresh Corn Salsa calories by ingredient
Introduction
Salsa verde with a fresh twistFillingyourfork.com Salsa verde with a fresh twist
Fillingyourfork.com
Number of Servings: 12
Ingredients
-
15 medium Tomatillos
2 pepper Jalapeno Peppers
1 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 lime yields Lime Juice
1 clove Garlic
8 tbsp Cilantro, raw
.25 serving Diamond Kosher Salt (1 tsp) (by LISDAWOP)
Directions
Pre-heat you broiler.
While the broiler is heating remove the paper-like husk from the tomatillos and rinse well. Remove the stems from the jalapenos. Place on a baking sheet and set under the broiler for 5-10 min. Just until the tops of the tomatillos and peppers look blackened. Remove and let cool.
While the tomatillos and peppers are cooling slice the kernels of one ear of corn. There are many techniques for this however, I just slide my knife down the sides of the corn trying to remain close to the cob to get the maximum amount of corn kernels. It also makes it easy if you cut it directly into a wide bowl so kernels don't go flying about.
In a food processor or blender pulse the tomatillo and jalapenos 5-6 times. Then add the onion, cilantro, garlic clove and juice from one lime. Pulse until no large chunks of onion remain. Once the salsa is blended transfer it to a bowl, add the fresh corn and salt and pepper to taste.
* If you are not a fan of hot or mild salsas you can omit the jalapeno and use a poblano pepper instead. Roast just as you wouldwith the tomatillos. This will still give you a smoked pepper flavor without the heat as pobanos are very mild peppers.
Serving Size: Makes 12 1/4 C portions
Number of Servings: 12
Recipe submitted by SparkPeople user FILLINGYOURFORK.
While the broiler is heating remove the paper-like husk from the tomatillos and rinse well. Remove the stems from the jalapenos. Place on a baking sheet and set under the broiler for 5-10 min. Just until the tops of the tomatillos and peppers look blackened. Remove and let cool.
While the tomatillos and peppers are cooling slice the kernels of one ear of corn. There are many techniques for this however, I just slide my knife down the sides of the corn trying to remain close to the cob to get the maximum amount of corn kernels. It also makes it easy if you cut it directly into a wide bowl so kernels don't go flying about.
In a food processor or blender pulse the tomatillo and jalapenos 5-6 times. Then add the onion, cilantro, garlic clove and juice from one lime. Pulse until no large chunks of onion remain. Once the salsa is blended transfer it to a bowl, add the fresh corn and salt and pepper to taste.
* If you are not a fan of hot or mild salsas you can omit the jalapeno and use a poblano pepper instead. Roast just as you wouldwith the tomatillos. This will still give you a smoked pepper flavor without the heat as pobanos are very mild peppers.
Serving Size: Makes 12 1/4 C portions
Number of Servings: 12
Recipe submitted by SparkPeople user FILLINGYOURFORK.