Fresh Tomatillo Salsa
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
- 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
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.