20 tasty and easy game day appetizer recipes

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By , Contributor

Blackened tomatillo and corn salsa (and pasta salad)

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    Make a huge bowl of corn tomatillo salsa with guacamole for nachos. Toss the rest of the salsa and with pasta, black beans, and feta for a pasta salad.
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By Sarah Murphy-Kangas, In Praise of Leftovers
This salsa recipe makes a lot. I used it for black bean pasta salad afterward. If you don't have those kinds of plans for it you can easily halve it.

10 fresh tomatillos, husks removed

3 cloves whole garlic

olive oil

10 roma tomatoes, finely diced

2 cloves minced fresh garlic

3 ears fresh corn, kernels removed

big handful fresh cilantro, washed and chopped

1 small sweet onion, finely diced

juice of one large lime (or more to taste)

salt

1 jalapeno, finely chopped (seeded if you don't want your salsa spicy)

Place tomatillos and whole garlic in a baking dish close together, and drizzle with olive oil. Broil for about 8 minutes, until blackened in soft in spots.

Remove from oven and cool. Then put the mixture into a food processor and pulse a few times until you have a chunky puree. Or you can coarsely chop everything.

Heat a skillet on medium-high, put a tablespoon of olive oil in to heat, then throw in corn kernels. Saute for just a couple minutes – you still want them crunchy, but not raw. Remove from heat and cool.

Combine tomatillo mixture, corn, and all other ingredients in a large bowl. Add more of anything to taste.

To make pasta salad with the leftovers: Combine leftover salsa with one pound cooked and drained pasta. I used farfalle. Add a can of rinsed and drained black beans, a few handfuls of sliced green onions, a diced red pepper, some pickled jalapeno rings, and a handful of crumbled feta or cojita cheese. Dress with a little olive oil and more salt. The salsa will have accumulated lots of juice while it sits, so that's the main dressing for the pasta.

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