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!
Hope everyone has an awesome weekend! It’s supposed to be in the 80’s in L.A. this weekend and I couldn’t be more excited about it!!
R
