Tomatillo Salsa
Author: Cooking is Messy, Adapted from Rick Bayless
Serves: 1 cup
- 1 small white onion (or half a large one)
- 8 ounces/ 226 grams tomatillos, husked and washed
- 1 jalapeno, stemmed
- 2 garlic cloves, peeled
- 10 sprigs of fresh cilantro
- Salt
- juice from half a lime
- Turn on the broiler to high. Let it heat up for 5-10 minutes.
- Blitz the onion in the food processor. The onion is ready when it is in small bite-sized pieces.
- Put the tomatillos, jalapeno, and garlic on a rimmed baking sheet and broil for 5 minutes.
- Using tongs, flip everything over and roast it on the other side for another 5 minutes. They are ready when things are soft and blotchy and blackened.
- Let everything cool slightly then transfer to the food processor with the onion.
- Add the cilantro, lime juice and ½ teaspoon of salt. Blitz until everything is well mixed.
- Taste and adjust salt, lime juice, and cilantro levels if desired.
- Serve with chips.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/08/14/tomatillo-salsa/
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