This is another summertime staple for me. I love this Tomatillo Salsa as a snack with chips, but you can also add this to your meals: it goes perfectly with Chilaquiles or Totchos.
- 8 small tomatillos (about 1 pound)
- ½ a white onion (cut in half)
- 1½ teaspoons of minced garlic ((about 3 cloves))
- 1 jalapeño (halved and seeded)
- ⅓ cup of packed cilantro (chopped)
- 1 can of mild chopped green chili peppers ((4-ounce) )
- ½ tablespoon of ground cumin (added in step 5)
- Salt and pepper (to taste, added in step 5)
- Seeds from jalapeño (for spice) (added in step 5)
- Preheat the broiler. Line a large baking sheet with aluminum foil.
- Prep the tomatillos: remove their husks, wash them, and cut them in half.
- Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.
- Broil for 5 to 7 minutes or until everything is evenly charred.
- In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.
– After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.
– “Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN
Keywords: salsa verde, tomatillo salsa