“Roasted ‘Bodacious’ Corn and Tomatillo Salsa” by Shannon Martin
Ingredients:
3 ears “bodacious” corn
1/2 sweet onion (Walla Walla preferred)
2 Poblano peppers
1/2 bunch cilantro
1 bunch green onions
15 tomatillos
1 clove garlic
3 limes
Salt
Pepper
Instructions:
1. Shuck and clean the corn
2. Finely dice onion
3. De-seed and finely dice peppers
4. Rinse and mince cilantro
5. Chop green onions
6. Clean tomatillos. Puree half of them, dice the other half.
7. Mince garlic
8. Zest and mince one lime
9. Extract juice of two remaining limes
10. Poach all but a few tomatillos for three minutes then puree
11. Chop remaining tomatillos
12. Combine all ingredients in a bowl and mix carefully with utensils
13. Salt and pepper to taste
“This recipe is inspired by my first visit to Houston, Texas at Ninfa’s, the birthplace of Tex-Mex Cuisine. This is my own personal take on their famous salsa verde. I love the sweet corn in this salsa, it balances the tartness of the lime and tomatillos.” – Shannon Martin
Shannon's salsa recipe was selected as one of three winners to be featured on Thursday, September 6, when representatives from Organic Valley visited the Oregon Culinary Institute to officially launch the company's new Cheese Singles.
