Tomatillo Salsa
Ingredients
- 1 lb tomatillos (about 8–12)
- 1 jalapeño
- ½ onion
- 1–2 garlic cloves
- ½ cup fresh cilantro
- Juice of 1 lime
- Salt to taste
Directions
- Prep the tomatillos: Remove the papery husks and rinse the tomatillos well to remove their sticky coating. Cut them in half.
- Roast: Place the tomatillos and jalapeño on a baking sheet, cut-side down. Broil for 5–7 minutes, until softened and lightly charred. Flip and broil another 2–3 minutes.
- Blend: Add the roasted tomatillos and jalapeño to a blender or food processor with the onion, garlic, cilantro and lime juice.
- Blend to your liking: Pulse until you reach your preferred consistency—leave it slightly chunky or blend until smooth.
- Season: Add salt to taste. For more heat, leave the jalapeño seeds in; for a milder salsa, remove them before blending.
- Chill & serve: Refrigerate for about 30 minutes to let the flavors come together, or enjoy immediately. Serve with tortilla chips, tacos, quesadillas, grilled meats or your favorite Mexican dishes.
Farm Box Tip: Roasting the tomatillos brings out their natural sweetness and mellows their tart flavor while adding a little smoky depth.
