Tomatillo Salsa

[Guest guest]

Tomatillo Salsa

 

10 small tomatillos, golf ball size

Salt, kosher

1/4 large onion

1 clove garlic

1/2 large jalapeño, fresh chile

1 TB cilantro, leaves, cleaned

1/2 medium lime

 

We start off by preparing the tomatillos. We pull off the husks and rinse the

sticky residue off the

green flesh. We put them in a pot and cover with cold water. We bring the

water to a boil, add a little

salt, and boil for 5-10 minutes until tender when pierced with a knife. We

use a slotted spoon to remove

the tomatillos as they are done and put them in a medium bowl.

 

Meanwhile, we chop the onion coarsely yielding 1/2 cup. We mince the garlic

with a little salt and mince

the 1/2 of a jalapeño.

 

In our food processor, we combine the cooked tomatillos, onion, garlic, a

little more salt, and the cilantro leaves.

We puree until almost smooth, leaving it a bit chunky for texture. We pour

into a bowl.

 

When we are ready to eat, we squeeze the 1/2 of lime into the green salsa,

stir, and serve.