Tomatillo-cucumber salsa

Yield: 16 Servings

Measure Ingredient
20 Tomatillos; peeled, rinsed, and blanched
½ Cucumber; peeled
3 Jabaneros; gutted
2 Ripe Jalapenos
½ Red bell pepper
¾ Bunch cilantro
1 Lime; juice of
7 Cloves garlic
1 White onion
⅓ cup Red wine
1 Corncob; corn from
Salt & pepper

Mix all this stuff in a blender or cuisinart-type device (except corn, add that at the end).

As it turned out, the cucumber made it taste sort of like gazpacho to me, but this opinion was not universal.

I thought the heat was sort of sneaky and subtle but one person put it in her mouth and said, "WOW, IT'S HOT!" so what do I know? To prepare the tomatillos, remove the green outer peel and rinse under water, then dump into boiling water until the color changes.

To prepare the corn, I recommend cooking the corncob and using a knife to remove only the first row of kernels. After that, use your fingers to bend each row torwards the open space until the kernels pop off. It's easier than it sounds and results in kernels that remain uncut.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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