Our friend Maria makes the best Mexican food that I have ever tasted. She visited us this spring and taught me how to make her delicious tomatillo salsa. Contrary to popular belief the tomatillo (pronounced tome-a-tee-yo)is not a”little green tomato”, it is a medium sized sticky fruit from the Mexican groundcherry. Out of all of the tomatillo salsa recipes that I’ve tried, this one is the best!
You Will Need:
About 20 skinned and washed tomatillos
Between 1/2 and 5 halved and washed jalapenos WITH SEEDS (so 1/2 of one if you like mild salsa or 5 if you have very, very good “spice tolerance”)
2 cups of water
Cilantro, white onion, and salt to taste
How to Prepare:
1. Bring the water, tomatillos, and jalapenos to a boil in a saucepan. Once boiling place a lid over them and cook for another 5 minutes.
2. Chop the cilantro and the onion. Experiment with how much you use, everyone’s different.
3. Drain the tomatillos and jalapenos. Place half of them into a food processor and blend.
4. Add the onions, cilantro, and remaining tomatillos and jalapenos into the food processor. Add salt and blend.
5. Chill and serve.
NOTE: Please do not ask me how long this salsa keeps. I honestly don’t know because it’s always gone within a few days. However, the longer it sits, the stronger the flavors become.
Enjoy your salsa,
The Daytime Cook