Tomatillos are a plentiful summer stock, and this is hands-down one of the best, and simplest, uses for them.
- 12-15 tomatillos, paper removed
- Juice of 1-2 limes
- 1 bunch cilantro
- 1-3 jalapeños (depending how hot you like your salsa)
- Roughly 1/4 yellow or Vidalia onion, chopped
- Salt to taste
Note: Amounts in the recipe are rough because of the changes in size and potency of the various veggies. Always remember the cardinal rule- you can always add more, but can't take away. Start with the lesser amount of everything, and add more to taste.
1.) Prep your ingredients and combine all in blender or food processor. EXTRA CREDIT: Try charring the tomatillos on the grill first to add some smoky flavor to your salsa!
2.) Pulse until well chopped, but not puréed smooth. Taste and adjust ingredients if needed to balance things out.
3.) Enjoy on meats, veggies, or with chips!