Corn and Tomatillo Salsa
You probably realize by now Capt'n Salsa adores tomatillos, the contrasting colors of the green tomatillos, red bell pepper, dark green cilantro and fresh roasted yellow corn add a special demension to this mouth watering recipe.
Chop the ingredients by hand to a texture like pico de gallo. You will love it.
Corn and Tomatillo
Preheat your gas grill on medium high heat.
Grab 5 fresh ears of corn, peel back the husk and remove all the silks from the corn. Now close the husk back to cover.
Now, remove the parchment paper like husks from tomatillos.
Note: You may need to do the following in stages if you have a smaller grill.
Place corn, tomatillos, red pepper and jalapeño on grill. Cook all the vegetables turning as necessary to allow charring of the corn husk and skin of the tomatillos and chiles. Remove the "roasting ears" of corn from the grill and set aside to cool. Sure go ahead and roast the tomato now, too.
As the tomatillos begin to char the skins will begin to crack open spilling their savory juices. Remove them from the heat to capture this delicious juice. Watch that tomato it will do the same.
Roast the red pepper and jalapeño until the skin "blisters" turning as needed. A little charring of the peppers adds a great smokey cooked taste to your salsa recipe. All of this will take approximately 8 to 10 minutes depending on the temperature of your grill.
When the corn is cool enough to handle remove the husks from the corn and slice the kernels off the cob. See if you can do this without dropping a single kernel of corn on the floor.. couldn't resist.
Chopped the tomatillos, tomato, red pepper and jalapeño to desired texture.
Note: You may want to seed and devein the jalapeño to reduce the heat. Start by only adding about half of it to the tasty sauce though and sample it for the desired heat level adding more if you like it hotter.
Place all the ingredients in a stainless steel bowl and mix with the jalapeño and fresh chopped cilantro. Sprinkle with salt and fresh ground pepper to taste.
Serve with chips as a dip or as a side dish to your favorite grilled fish. How about some pistachio crusted Mahi Mahi...mmm Delicious.
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