Fresh and vibrant, chunky and light. Those are the adjectives to describe this Fresh Tomatillo Salsa. I would also appropriately add “easy”, “no cook” and “secret sauce” to those descriptors.
It’s my go-to salsa when I don’t have the temerity to roast, char or otherwise make an effort on a Tuesday night. This salsa starts with fresh tomatillos. Slip off the papery skins and give them a quick rinse. Depending on how large they are cut them into halves or quarters so that they fit into your food processor.
Follow up the tomatillos with garlic, cilantro, jalapeño and lime juice. If you like spice, keep the membranes and seeds from the jalapeños and if you’re spice averse, remove them and discard. (I generally find myself in between, wanting a warm heat without the fire and brimstone).
A few pulses later and you have your own Fresh Tomatillo Salsa. Season with salt to your tastes and serve over anything and everything that could use a little zip.
Obviously, you’ll want this with your tacos, burritos and chimichangas, but spoon it over simple baked chicken, pork, shrimp or fish to liven up an average weeknight meal. Best of all, it’s naturally guilt-free and therefore, perfect for January resolutions.
A quick, easy, flavorful salsa that enhances any Mexican-inspired dish!
- 1/2 pound fresh tomatillos husked and quartered
- 1 large clove garlic
- 1/3 cup cilantro
- 1 jalapeno seeds and membranes removed, roughly chopped
- 1 tablespoon lime juice
- 1/4-1/2 teaspoon kosher salt salt according to your tastes
Combine all ingredients in a mini-prep food chopper and pulse until a chunky salsa is formed. Taste for seasonings and adjust accordingly. Recipe may be doubled.
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