Tomatillo Salsa, which is also referred to as Salsa Verde, is a refreshing (and certainly summer-appropriate) appetizer. You can serve this salsa with chips, or it also makes a great topping for chicken and steak. I tossed some cute green tomatillos with fresh lime juice, cilantro and garlic, then added chopped zucchini and corn for some additional crunch and texture. Enjoy!
- 1 lime
- 1 (11 oz.) can whole tomatillos, drained
- 1 large zucchini, peeled and cut into small cubes
- 1/4 cup fresh cilantro, chopped
- 1 tbsp. extra virgin olive oil
- 1/2 cup sweet yellow corn kernels
- 1 tsp. minced garlic
- Black pepper, to taste
Using your hands, squeeze the juice and flesh from the tomatillos into a medium bowl. Chop up the skins, discarding any hard pieces, and add to the bowl. Add the zucchini, juice of 1 lime, cilantro, olive oil, corn, garlic and pepper. Mix well and refrigerate at least 30 minutes or until ready to use (can be made a day ahead of time).
Source: SK Original
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