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
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)
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.