Fresh Tomatillo Salsa
Photography: Petrina Tinslay
- 1/4 pound tomatillos, husks removed, diced small
- 4 tablespoons minced red onion
- 1 jalapeno, seeded and minced (2 tablespoons)
- Coarse salt
To store, refrigerate in an airtight container, up to 3 days.
In a small bowl, combine tomatillos, onion, and jalapeno. Season to taste with salt and let sit 10 minutes before serving.