We planted tomatillos in our garden for the first time this year and I loved them so much I hope we never have a garden again without them. The crisp, bright taste of fresh salsa verde has a lot to do with this love. This recipe earned me raves at the two potlucks where I shared it, so I must not be the only one with a taste for the tomatillo’s tang.
Makes 2 1/2 cups
- 1 pound tomatillos. Remove husks, wash and quarter.
- 1/4 cup coarsely chopped onion
- 1 jalapeño chile, ribs and seeds removed, coarsely chopped
- 1 cup fresh cilantro
- 3 Tbsp. fresh lime juice
- 1 tsp. fine sea salt
- In a food processor or blender, pulse together tomatillos, onion, jalapeño and cilantro with the lime juice. Add salt. Serve with chips, over eggs or atop tacos. Especially good with fish tacos.
Have more tomatillos than this recipe calls for? Husk and wash them. Then place in a ziplock bag and stick in the fridge. They’ll last for a week or more. Add them to salads or slice atop sandwiches for a zesty change of pace.