Once we planted tomatillos in our garden, we knew we'd never be going back. They are such a lovely fruit to have gracing the kitchen counter -- crisp and bright and tangy. This salsa is primarily how we eat them. But feel free to slice and add them to salads or roast and mix them into your Mexican meal. If you're not growing your own, you may be able to find them at your farmers market or grocery store in summer.
Makes 2 1/2 cups
Ingredients
- 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
Instructions
- 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.
