Remove the papery husk from the tomatillos. Wash the fruit to remove the sticky coating. Roll lime, cut it in half, and squeeze the juice into a container. Combine all ingredients in food processor, and pulse to desired to consistency. Add salt to taste.
This salsa is great with chips, but it really shines in combination with some meat. Try with pork for a delicious treat! Tomatillos are not as common as tomatos, but most grocery stores should carry them. I highly recommend getting fresh ones instead of canned or jarred ones. If you aren’t sure what they look like, I’ve included a reference photo below.
If your local grocery store doesn’t carry them, see if there is any latin bodegas in your area. If all else fails, you can grow them yourself!
Note that fresh tomatillos have a different consistency than tomatos. They are much firmer. If you have a tomatillos in the store that feels like a fresh tomato, it has probably spoiled.
This recipe is based on similar recipes I’ve seen on the net, modified to fit my personal taste. Most other recipes require too much garlic, which in my opinion really overpowers the salsa. 1 clove is enough to provide an accent without taking over. Another common recipe pattern involves roasting the tomatillos before putting them into the salsa. This is more common than using the raw tomatillos, especially in commercial salsas. It’s certainly worth a try if you are interested, but I prefer the taste and consistency of the raw tomatillos. Some people also like to put onions in the salsa. I’ve never been a fan of raw onion, so I’ve left them out. Another tasty variation is to add in some regular tomatos in addition to the tomatillos.
The ingredients are pretty simple so you can easily adjust the amounts to your own personal taste. There are several variations to this simple base which I’ve tried and seen online. Experiment, and if you find a good modification, be sure to leave me a comment below.
Roast the tomatillos before processing them with the other ingredients. Preheat your oven to 375 F. Cut the tomatillos in half and put them on a shallow roasting pan. Roast in the oven for about 5-10 minutes. Process with the rest of the ingredients as usual.
Copyright © 2013 - 2016 Nate Craun. This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.