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Fresh Tomatillo Salsa

47

Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.

  • Yield: Makes 2 1/2 cups

Source: Everyday Food, June 2008

Ingredients

  • 1 pound tomatillos (husks removed), washed and quartered
  • 1/2 small red onion, chopped
  • 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
  • 1 cup fresh cilantro
  • 3 tablespoons fresh lime juice
  • Coarse salt

Directions

  1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Cook's Notes

Tomatillos are available in Latin groceries and many supermarkets. Refrigerate them up to 1 week; remove the husks and wash off the sticky coating before using.

Reviews Add a comment

  • UnrulyBliss
    31 MAY, 2013
    We serve this over Martha's steak taco recipe and it's soooooo delicious. I love making extra so that I have it for other dishes throughout the week!
    Reply
  • julls
    15 JUL, 2012
    Absolutely delicious! So fresh and fit, I could eat tons of it. I can't wait for the next farmers market to buy more tomatillos.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply
  • ntsisterz
    27 FEB, 2010
    I found that this recipe is better not processed or blended. If you refrigerate it for about an hour it breaks down the flavors just enough and maintains a great appearance and better flavor. Great garnish for soups and stews!.
    Reply