Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.
My garden continues to produce plenty of tomatillos and when paired with fresh sweet corn, cilantro and seasonings, it makes a wonderful salsa. I’ve also used it to top my favorite Papusas from the Farmer’s Market. It wold also be wonderful paired with chicken or fish. A new favorite!
CORN AND TOMATILLO SALSA
4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
4 cups husked, chopped tomatillos
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons fresh lime juice
2 tablespoons water
3 tablespoons fresh, chopped cilantro
- In a large skillet, combine the corn kernels and jalapeño peppers. Cook and stir for 10 minutes, until the jalapeños are soft.
- Add the tomatillos, green pepper, onions, lime juice, water and coriander to the corn and jalapeño mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat. Cool. Stir in cilantro.
- Cool salsa in the refrigerator until ready to eat.
- Serve with tortilla chips
Last year was the first time I ever planted tomatillos plants in my garden. While my tomatoes struggled last year, the tomatillos went crazy and they are even crazier this year given all of the summer rain in Colorado.
GREEN TOMATILLO SALSA
8 ounces (5-6 medium) tomatillos, husked and rinsed
1 jalapeno (or 2 serranos), stemmed
5-6 sprigs fresh cilantro (thick stemmed removed), roughly chopped
1/4 cup water
1/4 cup finely chopped onion
salt to taste
- Chop the tomatillos and the jalapeño.
- In a blender or food processor, combine the tomatillos, jalapeño, cilantro and 1/4 cup water. Process to puree, then scrape into a serving dish.
- Stir in the chopped onion and salt.