Fresh Tomatillo Salsa

(from Cera82v’s recipe box)

*If raw garlic isn’t your thing, poke a hole in the side of 2 cloves of unpeeled garlic and microwave them for 30 seconds. Peel and add to the blender or processor. They’ll add a mellower, sweeter flavor.

Source: Mexican Everyday

Categories: Salsa, Tomatoes

Ingredients

  • 4 med (8 oz) tomatillo, husked, rinsed and quartered
  • 1 large garlic clove, peeled and quartered
  • Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
  • 1/2 - 2/3 cup (loosely packed) roughly chopped cilantro
  • 1/4 cup water
  • 1/2 tsp salt

Directions

  1. Combine the tomatillos, garlic, chiles and cilantro in a blender jar or food processor. Add water and salt. Process to a coarse puree; if using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt if you think necessary. Serve within an hour.

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