Tomatillo Salsa


  • 1 lime 
  • 1 (11 oz.) can whole tomatillos, drained 
  • 1 large zucchini, peeled and cut into small cubes 
  • 1/4 cup fresh cilantro, chopped 
  • 1 tbsp. extra virgin olive oil 
  • 1/2 cup sweet yellow corn kernels 
  • 1 tsp. minced garlic 
  • Black pepper, to taste 

Using your hands, squeeze the juice and flesh from the tomatillos into a medium bowl. Chop up the skins, discarding any hard pieces, and add to the bowl. Add the zucchini, juice of 1 lime, cilantro, olive oil, corn, garlic and pepper. Mix well and refrigerate at least 30 minutes or until ready to use (can be made a day ahead of time). 

by The Savvy Kitchen