Corn Salsa

Corn Salsa

From: Cuisine at Home, Issue No. 44

Serve as a garnish over your favorite enchiladas or serve with corn chips

Combine:

• 1 cup frozen corn kernels, thawed
• 1 cup avocado, diced
• 1 tomato diced
• 1/2 cup red onion, slivered
• 1 tbs minced fresh cilantro
• 1 tbs fresh lime juice
• 2 tsp jalapeno, minced

Salsa Verde

Salsa Verde

From: Cuisine at Home,  Issue No. 44
Makes: 3 cups
Total Time: 30 minutes

Ingredients:

• 1 lb tomatillos, husked, halved
• 2 poblano chiles, halved, seeded
• 1/2 cup onion, chopped
• 1 tbs vegetable oil
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro leaves
• 1/2 cup flat-leaf parsley leaves
• 1 tbs fresh lime juice
• 1 tsp salt
• 1/2 cup chicken broth

Instructions:

1. Broil tomatillos and chiles for 10 minutes (the chilies will be charred and blistered in spots). Place chiles in a resealable plastic bag for 10 minutes to steam, then peel, seed and chop.
2. Saute onion in oil over med-high heat for 3 minutes add garlic; saute 1 minute. Place in food processor with tomatillos and chiles; pulse until chopped.
3. Add herbs, lime juice and salt
4. Gradually add broth; process until smooth.