Description
This tomatillo salsa works most places where you’d like a fresh and bright mexican topper – you can use it as a dip for tortilla chips, serve it with tacos, over rice bowls and so on. I like to fold in chunks of creamy avocado and add a generous squeeze of lime. If you can get your hands on purple tomatillos they have a slightly sweet flavor and are less tart then their green counterpart.
Ingredients
1 pound tomatillos
2–3 jalepenos
4 garlic cloves, unpeeled
1 tablespoon lime juice
1/4 small onion, diced
1/4 cup chopped cilantro
1 avocado , diced
salt
Instructions
- Remove the husks from the tomatillos- wash and dry,
- Heat a cast iron skillet over medium high heat. Add the chilis and garlic. Cook for about 4 minutes, turning halfway until blistered. Remove and set aside.
- Add the tomatillos and cook for 6 minutes, turning until soft and blistered.
- Peel the garlic and remove the stems ands seeds of the jalapeños. Add to aa high speed blender along with the tomatillos. Blend to your desired consistency- this salsa is delicious smooth or chunky.
- Transfer to a bowl and stir in the onions, cilantro, lime juice, avocado and salt.