Tomatillo Salsa

This is a fantastic recipe for a homemade Salsa Verde (green salsa), also known as Tomatillo Salsa. I love the fresh flavor this salsa adds to enchiladas, chiliquiles, and even plain with a few tortilla chips. Having lived about 30 minutes from Mexico my husband and I spent many date nights (B.K. “before kids”) eating fresh Mexican food just across border. We also spend quite a bit of time with some missionary friends, and our dear Mexican friends in the summers, who cooked fabulous authentic Mexican dishes for us. We are finding that the “Tex-Mex” we often find here is Texas, makes us long for those authentic flavors. The secret ingredient to the green salsa served throughout Mexico is the tomatillo, a relative of the tomato. You can substitute green tomatoes for tomatillos, but for those who have experienced true salsa verde their is a difference.

Ingredients

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1Tbsp minced garlic
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 1/2 cup of jalapeno peppers, chopped
• Salt to taste

Instructions

1. Remove papery husks from tomatillos and rinse well.

2. Roast the tomatillos. Cut the tomatillos in half and place the cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

3. Place tomatillos, lime juice, onions, cilantro, garlic, peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.