I made this recipe a few weeks ago when I was lucky enough to receive a basket of fresh tomatillo’s from our CSA farmers. This salsa is nice and spicy with a lovely fresh taste. I paired it with raw corn chips. The corn I used was fresh, uncooked right off the cobbs. Now this is a messy process. When I started, I had corn kernels flying everywhere. In fact, I am still finding them in odd places in the kitchen. I soon come up with the idea of cutting the kernels off the cobb inside a plastic bag, much more effective and less mess 🙂
I use a dehydrator to “cook” my corn chips, however you can also cook them on the lowest setting your oven has and let them cook with the oven door slightly open. You will have to keep checking them every 10 or 15 mins until they are dry and crisp.
Roasted Tomatillo and Green Olive Salsa Verde
Serving Size: makes 1 1/2 cups
1 1/2 pounds tomatillos, husks removed
6 garlic cloves
2 jalapeno peppers
1 tablespoon olive oil
1 cup green olives
1 cup cilantro
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil.
Roast for 15 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Serve with corn chips or as a condiment.
Raw Corn Chips
1 cup flax seeds
2 cups water
1 cup almonds soaked for at least 4 hours to soften
2 cups fresh corn kernel’s (see above for ways to avoid crawling around on the floor trying to find al the kernels that go airborne)
2 cups chopped yellow pepper
½ onion finely chopped
1 tblspn cumin
2 tblspns oregano
2 tblspns lime juice
Pinch sea salt.
Grind flax seeds (or purchase ready ground), add to 2 cups water and let sit until gel forms.
Drain almonds; blend in food processor until smooth. Add to flax gel, set aside.
In food processor combine corn, yellow pepper, onion, cumin, oregano, lime juice and salt. Process until smooth.
Combine almond flax mixture with corn mixture. Blend well.
Spread mixture thinly on dehydrator trays. Score into required serving sizes.
Dehydrate at 110 F for 7 hours, turn over and dehydrate for additional 7 hours. Once completely dry and crisp, remove from dehydrator and store in airtight glass jar.
Alternately, you can “cook” in the oven on the lowest setting, with the door left slightly open. I am not sure how long this will take. Check every 15 mins or so.