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Garden Tomatillo Salsa
Under a hot broiler roast until blackened in spots:
6 0r so tomatillos (husked and rinsed of stickiness)
+
a couple tomatoes (smallish, flavorful)
+
2 cloves garlic
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Wizz up in a blender with:
1 fresh serrano pepper
+
1/2 white onion
+
handful of cilantro
+
good pinch of salt
+
juice of 1/2 a lime
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Thin with a little water to desired consistency.
Eat with fresh chips.
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Posts
i love tomatillo salsa. it's my absolute fave. however, i have yet to make it as i can never tell when the tomatillos are ripe. any suggestions?
ReplyDeleteHey Mercie... they're ready when they fill their pretty paper wrappers, or even when they start to just bust through them. They'll be firm and green -- nothing like ripe tomatoes!
ReplyDelete