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.