A Tale of Two Salsas

Din-Din last night.

We loves us some salsa around here. I have a favorite tomato salsa recipe, acquired during my college days working in the campus’ conference center kitchen. During the peak tomato months, we can eat quarts (really) of it in the blink of an eye. But after finding those tomatillos at a farmstand nearby, and with corn season in full swing, I thought it was time to change it up. America’s Test Kitchen has recipes for both.

Not much knife work here. :)

For the Smoky Salsa Verde (Cook’s Country magazine, June/July 2011), I roasted the tomatillos, onion, jalapeno, and garlic under the broiler for about 10 min, after tossing them in a wee bit of olive oil.

You wish you could smell this blog right now. Nom.

Then it was into the food processor to be chopped coarsely, with a handful of cilantro, some lime juice, and salt. I had to do it two batches, and that was fine. For the salsa. Note to self: You need a bigger food processor.

That’s it. I think the only way this could be easier is to just buy a jar of salsa. But that’s no fun at all.

The corn salsa was a little more fussy, but still very simple.

Fresh Corn Salsa with Tomato (Cook’s Illustrated July/August 2012)

3 ears corn, kernels cut from cobs (2 1/4 cups) see note below
1/4 tsp baking soda
Salt and pepper
2 T lime juice
1 T vegetable oil
1/2 tsp honey
1 tomato, cored, seeded, and cut into 1/4-inch pieces
1 shallot, minced
1 jalapeno chile, stemmed, seeded, and minced
1/4 cup chopped fresh cilantro

More knife practice.

(Note on the corn: buy an extra ear, this took 4 ears for me to get 2 1/4 cups of kernels)

First, I placed the corn, baking soda, and a bit of salt in boiling water, removed from the heat and let it stand for about 10 min. This makes the texture of the corn crunchy but tender, and brought out a bit of sweeteness. Then it was drained and left to cool for 10 min. more.

The lime juice, oil, honey, and a bit of salt were whisked together, and then it was everybody into the pool. All the ingredients were tossed together, and allowed to stand for another 10 min. Season with salt and pepper, and you’re done.

I think it’s love.

The Salsa Verde is, as promised, smoky, and the sour/piquant/citrus flavors are perfectly balanced. This is an excellent salsa. The Corn Salsa is sweet, just a touch spicy, and the shallot and cilantro team up to provide a clean, fresh finish. Also, an excellent salsa. The Smoky Salsa Verde is a “member-only” recipe at Cook’s Corner’s website, but I’ve provided you the publication information so you can maybe find a back issue at your library. I have linked to the Fresh Corn Salsa at Cook’s Illustrated’s website, but I’m not sure how long it will be a freebie, so I also included the magazine issue for you.

Oh, and did I mention, these salsas were really good for breakfast, too.

So, so, so good.

That’s it for now, go make some salsa, and I’ll see you on down the Road.

  1. Both look lovely. Our tomatillas are just now ripening, I’ll be making and canning a whole lot of salsa verde.



    1. I need to go back to the farmstand and get some more. I have missed fresh Salsa Verde, and this is so easy and delicious. Thanks for stopping by!



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