Are you wondering what to do with a prolific crop of tomatillo plants??  We make lots of Salsa Verde to can for the winter months, and love it in a fresh cilantro salsa also, but this dish is incredibly good – serve with taco chips or as we did – over grilled steaks that have had an ancho chile rub applied before grilling.  It would be equally tasty served with grilled chicken or fish.  My husband loved it just as a salad!  

8 medium tomatillos, husked and chopped

2 tbsp red onion, finely diced

1/2 jalapeno – seeded and diced (use the seeds if you like it really spicy, but taste before adding them!)

3/4 cup of corn, removed from cob (for extra flavour grill the corn first!)

juice of 1 lime

2 tbsp olive oil

Combine all ingredients and toss to blend.  Taste for seasoning and add salt and pepper as necessary – you won’t believe how fresh and delicious this is.