Wednesday, May 6, 2015

Fresh Tomatillo Salsa

Remember when it was a goal of mine to make something with fresh tomatillos? Wait, you mean you don't remember my food goals as well as I do? Well, it finally happened!

This tomatillo salsa tastes bright and fresh, and the recipe is quick, simple, and summery. It has just a few ingredients to whir up in the food processor, and my friends absolutely loved it. In fact, that's why there is so little salsa in these pictures--I made it, took it to a shower, we ate most of it, and then I photographed it the next day.

It seemed odd to me that the recipe didn't call for any lime or lemon, but I'm glad I trusted the recipe. The fresh tomatillos add plenty of brightness to the salsa--so much so, that my friends almost didn't believe that there was no lime juice in it. Also, the amount of jalapeno was perfect for me. It added flavor, but the salsa was still very mild. If you want more heat, use more jalapeno and/or keep the seeds in.

Fresh Tomatillo Salsa
From Rick Bayless, as seen on Annie's Eats
Yield: 1-1/2 cups salsa

8 oz. fresh tomatillos, husked, rinsed, and quartered
1 large garlic clove, peeled and roughly chopped
1 jalapeno, seeded and roughly chopped
1/2 to 2/3 cup cilantro leaves
1/4 cup water
1/2 tsp. kosher salt
Tortilla chips, for serving

In a food processor, pulse all ingredients into a coarse puree without over processing. Taste and add more salt if needed. Serve with chips.

Don't have a food processor? Simply mince the tomatillos, garlic, jalapeno, and cilantro by hand, then combine everything in a serving bowl.

The salsa keeps very well in the fridge. I made mine a day ahead of time and just kept it in a mason jar in the fridge until time to serve it.

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