Easy Fresh Tomatillo Salsa
A Colorful Dip
Have you ever tasted or cooked with Tomatillos, a relative of the tomato? These were cultivated as far back as 800 B.C. by the Aztecs, and are still widely used in a great number of recipes today. On this page you will find a recipe for Salsa Verde (green salsa) that requires no cooking.
A Perfect Chip Dip, But Healthier Than Most
For those of you who are vegetarians, this salsa makes a perfect dip for chips, and it looks so colorful on the table. But even non-vegetarians will love it, because tomatillos are tart, tangy and high in Vitamin C. This freshly made salsa also makes a flavorful sauce for fish, chicken or eggs and I bet you find even more uses for it after you taste it.
You Must Unwrap Before Using
The tomatillo is a gift from nature and as with any gift, it must be unwrapped before using. Tomatillos have a paper-like covering and a sticky residue that must be washed off before using it in a recipe. Another beautiful aspect of the tomatillo is that they are inexpensive; cheap on the budget but tasty on your palate.
Wear Gloves When Working With Jalapenos
This salsa recipe contains Tomatillos, Red Onion, Jalapeno pepper, Cilantro, fresh lime juice, and Kosher salt. It’s a dip that you can make as mild or as spicy as you choose. Just add less Jalapenos for less fire, and more of them for more heat. For a party, you could make two bowls, one fiery and one mild. Be sure to find a way to indicate which is which, so that your guests do not set their mouths on fire or be disappointed at the mildness. Another way to keep the fire of Jalapenos down is to remove the ribs and seeds and discard them before chopping the “meat” of the pepper. You should always wear gloves when working with Jalapenos or any hot pepper, as they can seriously harm your skin. Never touch your face or eyes while working with peppers.
Easy Fresh Tomatillo Salsa
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6 – 8
- 1 pound Tomatillos, fresh husked, washed and quartered
- ½ chopped red onion
- 1 Jalapeno pepper, ribs and seeds removed, chopped
- 1 cup Cilantro leaves, fresh leaves, chopped
- 3 Tablespoons lime juice, fresh squeezed
- Kosher salt to taste
- Peel off the paper-like covering of the Tomatillos
- Put them in cold water and wash off the sticky residue
- Chop them into quarters and set aside
- Roughly chop the Jalapeno and the red onion
- Chop Cilantro leaves until you measure a cup
- Combine all chopped ingredients and put into a food processor
Pulse until finely chopped. If you do not have a food processor, use a vegetable chopper
- Season with Kosher salt and 3 Tablespoons of Lime juice
- Place salsa into a colorful dish to show off the fresh green color
- Serve with tortilla chips, pita chips, or any chip desired