2 pounds fresh tomatillos
1 cup Onion — chopped
1 or 2 hot peppers, cored, seeded, and chopped. (you can also use dried chiles, leave seeds in either dried or fresh for more heat)
1 cup fresh cilantro — minced
1/4 cup fresh lime juice
1-2 cloves garlic
salt to taste
Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 20 mins. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some GREAT salsa verde Mexicano.
**A variation on this recipe would be to roast the tomatillos, chiles, and onion rather than boiling. Also, this recipe makes 2-3 pints per batch.**
Recipe from: Mariquita Farm (http://www.mariquita.com/recipes/tomatillos.html)
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