Tomatillo Corn Salsa

Anybody that knows me can attest to the fact that I loathe store-bought salsa. I'm not sure why... it just has some strange wang to it that I can't get past. Whatever the reason, I suffer long periods of salsa withdrawal, because I'm too picky to eat salsa from a jar, but too impatient to make my own.

Sooner or later, though, the salsa bug always gets me. That usually involves a long round of chopping, simmering, tasting, swearing, and tweaking. Tonight, though, I decided that I'd try and keep it simple.

It worked out very well. I had this salsa ready to go in about 10 minutes, and I don't think there was even any swearing involved.

It's also spicy without being too immolatingly hot, thanks to the sweetness of the green tomatillos. So you can take it to the next office potluck without having to listen to Wilma from the payroll department gripe about it afterwards.

So, here we go:

Tomatillo Corn Salsa

1 can golden corn
4 medium or 2 large green tomatillos, de-husked and finely diced
2 cloves garlic, minced
3 serrano peppers, finely diced
1/4 cup cilantro, chopped
1/4 tbsp ground cayenne pepper
1/3 tbsp ground cumin

Mix all ingredients in a medium bowl (glass, not metal). Put in refrigerator and let sit for 20 minutes to allow flavors to blend.

This is very good with tortilla chips, or in burritos.