By Sarah Murphy-Kangas, In Praise of Leftovers
This salsa recipe makes a lot. I used it for black bean pasta salad afterward. If you don't have those kinds of plans for it you can easily halve it.
10 fresh tomatillos, husks removed
3 cloves whole garlic
olive oil
10 roma tomatoes, finely diced
2 cloves minced fresh garlic
3 ears fresh corn, kernels removed
Big handful fresh cilantro, washed and chopped
1 small sweet onion, finely diced
Juice of one large lime (or more to taste)
Salt
1 jalapeno, finely chopped (seeded if you don't want your salsa spicy)
1. Place tomatillos and whole garlic in a baking dish close together, and drizzle with olive oil. Broil for about 8 minutes, until blackened in soft in spots.
2. Remove from oven and cool. Then put the mixture into a food processor and pulse a few times until you have a chunky puree. Or you can coarsely chop everything.
3. Heat a skillet on medium-high, put a tablespoon of olive oil in to heat, then throw in corn kernels. Saute for just a couple minutes – you still want them crunchy, but not raw. Remove from heat and cool.
4. Combine tomatillo mixture, corn, and all other ingredients in a large bowl. Add more of anything to taste.
5. To make pasta salad with the leftovers: Combine leftover salsa with one pound cooked and drained pasta. I used farfalle. Add a can of rinsed and drained black beans, a few handfuls of sliced green onions, a diced red pepper, some pickled jalapeno rings, and a handful of crumbled feta or cojita cheese. Dress with a little olive oil and more salt. The salsa will have accumulated lots of juice while it sits, so that's the main dressing for the pasta.
Click here to read the full blog post at In Praise of Leftovers
