A quick and easy little salsa that brings a surprising amount of flavour to the party. Just a handful of fresh ingredients and a blitz in the blender gives you an assertive, bright, tart, and spicy sauce to spoon over grilled or braised meats, bold fish tacos, or simply enjoy with some chips, a cold beer and a nice seat in the sun.
Keyword: make ahead, salsa, tomatillos
1lbtomatillos(about 8-10; check under the papery outer skin and look for the familiar signs of youth: firm, smooth skin without blemishes or wrinkles)
¼medium white onion
1fat clove of garlic
1small handful of fresh cilantro, stems included
1tspkosher salt, plus more to taste
2jalapeños or serranos(or a combination of both; you can remove the seeds and the pithy interior if you’re nervous about the heat)
Remove the skins from the tomatillos and wash thoroughly. They have a sticky coating that can be bitter. Cut each in half and put in a food processor or powerful blender with the remaining ingredients.
Blend for at least one minute or until very smooth. Taste and adjust the salt or add more chiles. It should be tart and spicy with a nice balance of salt. You could also blend one ripe avocado at the end for a creamier version that can also help subdue the heat if you've underestimated the verve of the chilies.
Transfer to a clean jar with a lid. Best enjoyed immediately but will keep for a day or two in the fridge. Similar to a fresh guacamole, it will lose some of its vibrant colour and fresh flavour over time. Serve with grilled meats, basically any kind of tacos, or you could also just whip this up, grab a bag of chips, a cold beer and nice seat in the sun.
* Nutrition facts are an estimate and always calculated without the optional ingredients.