Tomatillos are a beautiful and delicious addition to your salsa repetoire.
Green tomatillos grow on a plant that is a relative of the tomato, but differs from the tomato in that the tomatillo fruit itself grows inside of a papery husk. The tomatillo also comes in a purple hue, and is a staple of Mexican cooking with a tangy, crisp flavor. A fresh homemade batch of green tomatillo salsa will add a bright note to your next cookout or taco night, and is simple and quick to whip up.
Instructions
1. Remove the husks from your tomatillos and discard. Rinse the sticky residue off the tomatillos and let dry.
2. Mince the onion and garlic and finely chop the tomatillos, then add to the bowl. If you prefer a spicier salsa, mince the jalapeño and add to the bowl with its seeds and ribs. If you prefer a less spicy version, use a serrano -- or poblano or any other milder pepper -- and de-seed and de-rib it.
3. Add the lime juice, stir, and taste your salsa. You may not even feel it needs salt, but if you do, add a tiny bit at a time because you don't want the salt to overpower the bright and fresh taste of the tomatillos. If you enjoy cilantro, finely chop it now and stir it into the bowl.
Tags: finely chop, your salsa
