I don’t subscribe to the debate of green salsa vs. red salsa. Why? Because all salsa is delicious. In fact, red vs. green is too simplistic. There are sweet salsas, like mango, and mild options like pico de gallo. They all have their purpose, if you ask me, but you really can’t go wrong. This green salsa is fresh and delicious, with just the right amount of kick.
Salsa is also a great way to use veggies from your garden as all your tomatoes and peppers start to ripen. This recipe is simple and delicious. Give it a try and let me know what salsas you are making this year.
- 2 lbs tomatillos (20 or so), husked and rinsed
- 2 fresh jalapeños, seeded and cut in half
- 4 large garlic cloves, peeled
- 2 medium onions, cut into quarters
- 1 1/2 tsp kosher salt, or to taste
- Juice of one lime (lemon in a pinch)
- 1/2 c coarsely chopped cilantro, optional
- Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos, onions, garlic and and jalapeño on a rimmed baking sheet and broil until they’re blackened in spots, about 10 minutes.
- Shake pan to redistribute veggies and broil 5 minutes more.
- Carefully transfer veggies to blender or food processor.
- Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
- Season with lime juice and salt. Add cilantro if desired.
- The salsa will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.
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