Recipe Summary

Prep time: 45 mins
Cook time: 15 mins
Yield: 8 servings

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Corn and Tomatillo Salsa
This recipe serves:   
2 ears of fresh corn
12 tomatillos,husks removed
2/3 cup seeded, diced tomato
2 jalapeño peppers,seeded and diced
2/3 cup seeded, diced cucumber
2/3 cup chopped red onion
2/3 cup diced red bell pepper
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
salt to taste
freshly ground black pepper

Cooking Instructions
1. Roast the corn over an open flame or under a broiler until just browned. When cool, cut the kernels from the cob. Put in a medium bowl and set aside.

2. Place the tomatillos in a small saucepan and cover with water. Bring to a boil, lower the heat and simmer until soft, about 5 minutes. Drain and purée in a blender until smooth. Pour into the bowl containing the corn. Add the tomatoes, jalapeños, cucumber, onion, red pepper, cilantro, lime juice, salt and pepper. Set aside.

Serving Size: about 1/2 cup of salsa

Nutritional Information
Number of Servings: 8
Per Serving
Calories 64 Carbohydrate 14 g
Fat 1 g Fiber 2 g
Protein 2 g Saturated Fat 0 g
Sodium 170 mg    


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