Tomatillo Salsa

After having been away from our apartment for almost a month, Boo and I were eager for a home-cooked meal.  Too much eating out!  A certain someone requested a Mexican theme and off we went...

Have you ever bought tomatillos?  They come wrapped in a thin husk, which covers the fruit which feels sticky when the husk is peeled away.    Like really sticky.  But don't worry, this is normal.  

This recipe is probably one of my new favorites.  Probably because it involves almost no effort on my part.  Lazy? No! Efficient? Yes! 

Ingredients for 1C salsa:

4 tomatillos, husk removed, skin rinsed and dried, quartered

1/2 jalapeño, ribs and seeds removed, diced

1/2 red onion, sliced

1 lime, juiced

1/3 C cilantro

1 pinch kosher salt 

Directions:

1. Add all ingredients to food processor

2. Blend until just combined

3. Refrigerate and serve chilled*

*in a ramekin...everything is better in a ramekin

Tomatillos - some with husks, some without:

Quartering the tomatillos -- easily the hardest part of this recipe:

Ingredients awaiting transport to the food processor:

Here's the final product on the top right, set up with the other toppings for our shrimp tacos: 

This salsa is tart and refreshing, without being overly spicy.  It's a bit more watery than traditional jarred salsa, but it is so much better. I can't wait to make the recipe again!

I'd love to hear from you if you sample this recipe for your own Mexican food night.  Stay tuned for more recipes from the evening! Hope you enjoy...

What's your favorite kind of salsa?

xx,

The Future Mrs. Wolf