Momma was the queen of "making do" with what you are given. I am always grateful for the many lessons learned from her frugal upbringing. When faced with an unknown ingredient "tomatillos" the following recipe evolved. Original recipe from Dominican Republic friend. Our Angel Food latin veggie box had all these goodies in it today and now we have a new dip for chips. Edited to add one tbsp of honey. The tomatillos were quite tart and it needed a mellowing out.
4 ears of fresh corn, husked, and cut off the cob
2 jalapenos finely chopped
4 husked, cored and chopped tomatillos
1/2 of green bell pepper chopped
1 small white onion, diced fine
2 limes juiced
1/4 cup of beer (or water) to keep the dip from sticking
1 to 2 tsp of cumin, depends on how much smokey flavor you like
1/2 tsp of chile powder
1 tsp of salt
(NOTE: added one squeeze of the Honey Bear)
The tomatillos were quite tart and we needed to smooth it out.
chopped fresh cilantro if you like cilantro, may use parsley
Tortilla Chips-
Add corn kernals and jalapeno pepper to a large saute pan and cook for 10 minutes....non-stick....dry pan...no oil.
Add the chopped tomatillos, green bell pepper, onion, lime juice, water and seasonings, but not the cilantro.
Cover and bring to a boil.
Reduce heat to low, cover and simmer for five minutes.
Remove from heat and cool.
Add cilantro and serve with chips.
Next time I would add another jalapeno, it needed more heat for me, or a pinch of chipotle powder with the cumin.
4 ears of fresh corn, husked, and cut off the cob
2 jalapenos finely chopped
4 husked, cored and chopped tomatillos
1/2 of green bell pepper chopped
1 small white onion, diced fine
2 limes juiced
1/4 cup of beer (or water) to keep the dip from sticking
1 to 2 tsp of cumin, depends on how much smokey flavor you like
1/2 tsp of chile powder
1 tsp of salt
(NOTE: added one squeeze of the Honey Bear)
The tomatillos were quite tart and we needed to smooth it out.
chopped fresh cilantro if you like cilantro, may use parsley
Tortilla Chips-
Add corn kernals and jalapeno pepper to a large saute pan and cook for 10 minutes....non-stick....dry pan...no oil.
Add the chopped tomatillos, green bell pepper, onion, lime juice, water and seasonings, but not the cilantro.
Cover and bring to a boil.
Reduce heat to low, cover and simmer for five minutes.
Remove from heat and cool.
Next time I would add another jalapeno, it needed more heat for me, or a pinch of chipotle powder with the cumin.
Go Go Tina! You have the best Angel Boxes :)
ReplyDeleteThank you, dear!
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