Tomatilloes
Tomatillo Salsa
Vary the proportions to suit your taste. You can also roast or grill the tomatillos first, or add a tomato. The tiny husk cherries are a nice addition, too! This makes a good canned salsa, but for that you should add a teaspoon of lime juice or vinegar to each pint to make sure the acidity is high enough to be safe.
- 1 pint tomatillos, husked and quartered
- 1/2 onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 1 bunch cilantro, long stems removed
- 1 or 2 hot peppers, chopped (if you like hot peppers, that is!)
- salt
- lime juice
Blend it all together in a food processor, or chop finely. Adjust seasoning to taste – the tomatillos are pretty tart, so you may not need much (or any!) lime juice.
Vary the proportions to suit your taste. You can also roast or grill the tomatillos first, or add a tomato. The tiny husk cherries are a nice addition, too! This makes a good canned salsa, but for that you should add a teaspoon of lime juice or vinegar to each pint to make sure the acidity is high enough to be safe.
- 1 pint tomatillos, husked and quartered
- 1/2 onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 1 bunch cilantro, long stems removed
- 1 or 2 hot peppers, chopped (if you like hot peppers, that is!)
- salt
- lime juice
Blend it all together in a food processor, or chop finely. Adjust seasoning to taste – the tomatillos are pretty tart, so you may not need much (or any!) lime juice.
