Tomatillo Salsa Fresca

sobota, 1 lutego 2014

1 lb tomatillo (approximately 10-12 medium tomatillos)
1/3 cup white onion, coarsely chopped
1/2 cup cilantro leaf, lightly packed (NOT dried)
1 jalapeno pepper (for extra kick, I use serrano and jalapeno, but any green chili pepper will do)
2 garlic cloves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

1 First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
2 Chops into quarters.
3 Place all the ingredients into a blender or food processor.
4 Blend either coarse or smooth, depending on your preference.
5 Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
6 I always triple the recipe and freeze in 8 ounce containers.

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