Recipe: Tomatillo, Lime & Roasted Corn Salsa
Recipe: Tomatillo, Lime & Roasted Corn SalsaCourse: Main
This delicious concoction works perfectly with Miraval’s Lentil & Portobello Roll-ups with Feta. Check that recipe out as well!
¼ habanero chili, stemmed, seeded and minced
½ scallion, chopped
1 medium onion, chopped
6 tomatillos, husked, rinsed and chopped
1 tbsp. chopped fresh oregano
1 clove minced garlic
2 tbsp. chopped fresh cilantro
Kosher salt to taste
Freshly ground black pepper to taste
½ c. nopales, cooked and diced (optional)
½ c. fresh corn kernels, toasted in a dry skillet until golden brown
Juice of 1 lime
- In a food processor, add the habanero, scallion, onion, tomatillos, oregano, garlic, and cilantro and pulse until you have a nice chunky consistency.
- Transfer into a bowl and season with salt and pepper. Add the nopales (if using), the corn, and lime juice; stir to blend, and taste for seasoning. Set aside until ready for use.
- Recipe: Lentil Portobello Roll-Ups
- Note: Calories are per serving.