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Friday, September 11, 2009

Fresh Green Salsa

My husband and I recently made a trip to the vegetable market, in downtown Jacksonville.  We found some great tomatillos.  We love green salsas.  I enjoyed this fresh salsa on eggs, scrambled with queso fresco.  Fresh sweet corn, when available, can be added.  I grew up in northern Illinois corn country, and I can never get enough fresh sweet corn in the summer!


Salsa

  • 12-15 tomatillos, husks removed, rinsed
  • 5 jalapeños
  • 1 bunch cilantro
  • 1 teaspoon garlic
  • 2 limes, juiced
  • Olive oil
  • salt to taste
  • 3 ears fresh cooked corn, optional

Heat oven to 450°.  Place tomatillos and jalapeños on a sheet pan, drizzle with olive oil.  Roast in hot oven until soft and lightly charred, turning  vegetables as necessary.  Saute garlic.
Remove stems from tomatillos and jalapeño(seeds too, for a milder salsa).  Place tomatillos, jalapeños, garlic, and cilantro in food processor.  Pulse, leaving salsa with small pieces of tomatillos and jalapeños.  Stir in lime juice and salt.

Add corn, if desired.  It is a nice addition, especially to a spicy salsa.

1 comment:

  1. I love this recipe, and all of the ones on your blog!! you're fabulous and everything is delicious, a really gifted blogger! (i'm one of those teenagers in her audience, and her BEST critic!)
    Love you mom!
    Maddie

    ReplyDelete