Tomatillo, Corn and Black Bean Salsa
Salsas can provide a delicious taste boost to a ho-hum recipe, and when one makes the salsa from scratch, one can control the level of spiciness. HealthCorps Coordinator Jessica Steele at Sacramento Charter High School recently shared a delicious salsa recipe with her students in California.
4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
1/2 pound husked, cored and chopped tomatillos
1/2 chopped green bell pepper
2 thinly sliced green onions
2 tablespoons fresh lime juice
2 tablespoons water
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (14.5 ounce) package tortilla chips
- In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
- 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.