Sign Up for the Recipe Publishing Newsletter
Hot and Spicy Tomatillo Cucumber Salsa
This recipe makes enough to feed a crowd. Make sure they all like it hot, however. This spicy tomatillo cucumber salsa will fast become a favorite of anyone who loves their salsa hot. With Habanero, jalapeno and bell peppers, this sauce contains quite a kick. Serve it with chips, tacos, enchiladas or any meal that you want to jazz up with a little heat. One taste and you will fall in love with this spicy condiment.
Depending on how chunky or smooth you like your salsa, you can chop less or more with your food processor. Stop sooner if you like it chunky. Keep processing until it is smooth if you like it more like a sauce. You can drizzle this delicious salsa over the top of many other dishes like roasted or grilled meats, Mexican dishes or anything that needs a little something extra. Set some out on the table at every meal and let everyone help themselves.
The cucumber adds some texture and a little light flavor. The tomatillos provide the bulk of this delicious salsa. Cook the corn and let it cool. Slice one or two rows of kernels off, and then use your fingers to pop off the rest of the kernels, row by row. This gives you more of the corn and it will not have a cut edge on it. Pick out the freshest ingredients that you can; it makes all the difference between a lackluster salsa and one that makes you say, "Wow!" Leftovers can be refrigerated or frozen for a later meal.
Tomatillo Cucumber Salsa
Ingredients -
20 tomatillos, peeled and rinsed
½ cucumber, peeled
3 Habanero peppers, seeded
2 ripe jalapenos, seeded
½ red bell pepper, seeded
¾ bunch cilantro, chopped
Juice of 1 lime
7 cloves garlic
1 white onion, chopped
⅓ cup red wine
Corn from 1 cob, cooked and cut from cob
Salt and pepper to taste
Preparation:
Chop up the tomatillos, cucumber, peppers, cilantro, lime juice, garlic onion, and red wine in your food processor.
Pour into a large bowl and add the corn. Season to taste with salt and pepper.
Cover and chill in the refrigerator for at least an hour before serving to let the flavors blend.
(Makes 16 servings)
