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, 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.
NOTE: 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.