Tomatillo Salsa
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but I love it just as a salsa served with organic corn chips.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | fresh tomatillos |
| 1 | large spanish onion (about 12 ounces), cut into large chunks (about 3 cups) |
| 3 cloves | garlic |
| 1/2 | packed cup coarsely chopped cilantro leaves |
| 1/2 | jalapeno (seeds and all if you like heat) |
| 1/2 | lime, juiced |
| kosher or fine sea salt |
Directions:
Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
Source: foodnetwork.com
