INGREDIENTS:

1. tomatillos, husked, rinsed, and quartered
2. jalapeño peppers
3. olive oil
4. okra, thinly sliced into rounds
5. fresh (or frozen) corn kernels
6. cherry tomatoes, halved
7. red onion, finely chopped
8. fresh cilantro, chopped
9. 1-2 cloves garlic, minced
10. Juice of 1 lime
11. Salt and pepper to taste

INSTRUCTIONS:

1. Char the peppers and tomatillos. Place the quartered tomatillos and whole jalapeños on a baking sheet. Broil on high for 5–7 minutes, turning once, until the skins are blistered and blackened. Allow to cool slightly.
2. While the other vegetables are roasting, heat some olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for 2 minutes (or a bit longer if frozen!) Add the sliced okra and sauté for another 3–4 minutes, until the okra develops some color.
3. Chop the tomatillos, jalapeños (stem and seeds removed for less heat), onion and garlic as finely as you'd like. Keep bigger pieces for a chunkier salsa, use a food processor and pulse for a smoother salsa!
4. Pour the mixture into a large bowl and stir in the sautéed corn and okra, along with the fresh cherry tomatoes and cilantro.
5. Squeeze the lime juice over the salsa and mix well. Season with salt and pepper to taste.