ROASTED CORN AND TOMATILLO SALSA

Although the weekly farmers' market on North Main closed for the season last week, our favorite little stands will be putting on a brave face for at least a few weeks more.  At least we hope so. 

So the race to capture summer in a jar is winding down. This recipe for tangy tomatillos and roasted corn salsa brings a little peace of mind, knowing it'll be ready to brighten a winter meal or two some snowy cold night. Or maybe next week with some chips. Or on eggs anytime. 

Rather than submit cilantro to the high heat of the jarring process, there's some ground coriander seed as a place holder. We're going to add chopped fresh herbs when we open these up. You know,the classic "If desired." The fragrant fresh greens will liven up the sour yet oddly, utterly delicious tomatillos and blistered corn. 

Not much more to be said, really. We've been down this tomatillo salsa road before; this is the summer 2011 version. I've actually opened a jar since I started writing this post so I can say it's been a very good year indeed.

Oh there is one thing afterall. I charred the corn and onions on the stove top and then placed them on the tomatillo pan just for the photo. Follow the written instructions people, regardless of this little red herring of a photo. 

ROASTED CORN AND TOMATILLO SALSA

3 cloves garlic chopped
1 large sweet onion, peeled and cut into thick slices
2 ears of corn
3 pts. tomatillos, husked and washed
2 Thai bird chilies (or other hot peppers, red is nice because of the color), seeded and diced
1/4 t. cumin
1/2 t. ground coriander seed
s&p
1/3 c. lime juice
1/4 c. cider vinegar

Get a big cast iron skillet nice and HOT. Add the thick onion slices (no oil — onion  to iron baby) and char on one side; flip the slices over and do the same on the other side.

When the onions are done (charred, softened), break the ears of corn into 2 pieces and cook them in the hot cast iron pan as well. Roll them around as you go, so they get evenly blistered.

Place the tomatillos on a baking sheet and place under a hot broiler. When the brown an blister on the top side, turn them over and do the same to the bottoms. They'll collapse a little and juices will run out. Worry not.

Slide the tomatillos and their juices into a food processor bowl and process for a minute or so, it'll be a thick purée. Pour it into a heavy pot.  

Put the chopped garlic into the processor bowl along with the charred onions. Pulse until it's a chunky sludge (yum!). Add to the tomatillos.

Scrape the charred kernels off the cobs and add to the pot. Add the chilies, spices, salt and pepper. 

IMPORTANT: My tomatillo, onion and corn mixture topped out at 4 cups, so the 1/3 c. lime juice and 1/4 c. vinegar was sufficient. If you've ended up with more salsa vegetables, add more acid. Better safe than sorry! 

Add the lime juice and vinegar, bring the simmer and cook for 10 minutes, stirring every now and again.

Process in sterilized jars for 15 minutes. This makes 5 1/2 pint jars.  


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Written by on October 9, 2011 under ALL RECIPES, Jams, Jellies, Pickles, Relish, Sauces.



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