With Cinco de Mayo just around the corner, I can’t help but get into the spirit a little early. I made some fresh tomatillo salsa this week and pretty much used it as a topping on almost everything I ate. One night, I paired it with some grilled skirt steaks and it was fantastic!
If you haven’t cooked with tomatillos before, they look like little green unripe tomatoes enclosed in a husk. They have a wonderful tartness that works great in salsas and sauces. You can roast them for a sweeter flavor, but I like them fresh the best.
Fresh Tomatillo Salsa
1 lb tomatillos, roughly chopped, (husks removed and well rinsed)
4 tablespoons cilantro, roughly chopped
2 cloves garlic, peeled
½ jalapeno, chopped (include seeds if you like it spicy)
2 tablespoons water
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon salt
Place all ingredients in a blender or food processor and puree until smooth. Serve with chips, and use as a topping on your favorite Mexican dish!