Corn and Tomatillo Salsa

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
1/2 lb husked, cored, and chopped tomatillos
1/2 chopped green pepper
2 thinly sliced green onions
2 Tbsp fresh lime juice
2 Tbsp water
1/2 tsp ground coriander
2 Tbsp chopped fresh cilantro
1 (14.5 oz) package tortilla chips


In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.

In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.

Serves 12.