Tomatillo Salsa

Tomatillo salsa is variation of the Salsa recipe that I published earlier. Tomatillos add, what I would describe as, a slight lemon flavor to the salsa. Tomatillos are also crunchy, so there’s also a texture contrast to the rest of the ingredients in the salsa. I made this salsa for my family’s 2014 Christmas dinner. Everyone got to snack on tortilla chips and tomatillo salsa before dinner.

Enjoy!

Ingredients

2	2	Tomatillos, paper skin removed and diced into ¼-inch (7.5 mm.) pieces
2	2	Medium sized tomatoes, diced into ¼-inch (7.5 mm.) pieces
2	2	Jalapeño peppers, diced into ¼-inch (7.5 mm.) pieces
1	1	Small onion, diced into ¼-inch (7.5 mm.) pieces
2 stalks	2 stalks	Green onions, cut into ¼-inch (7.5 mm.) pieces
¼ cup	60 ml.	Cilantro (stems included), cut into ¼-inch (7.5 mm.) pieces
2	2	Limes, juiced

 

Equipment

		Lemon reamer

 

Instructions

1. Remove the outer paper skin from the tomatillos, dice into ¼-inch (7.5 mm.) pieces, and add to a bowl.
2. Dice the tomatoes, Jalapeño peppers, and onion into ¼-inch (7.5 mm.) pieces, and add to the bowl.
3. Cut the green onion into ¼-inch (7.5 mm.) pieces and add to the bowl.
4. Roughly chop the cilantro, together with the stems, into ¼-inch (7.5 mm.) pieces, and add to the bowl.
5. Juice the limes with a lemon reamer, or equivalent tool, into the bowl and mix the contents together.
6. Put the salsa into the refrigerator and allow the flavors to mix for at least one hour. Serve the salsa with tortilla chips. The salsa can also be served together with Mexican Pulled Pork (Carnitas), Mexican Pulled Pork Enchiladas, and Grilled Chilpotles Chili Chicken Green Chile Enchiladas. The quantity of ingredients can easily be increased if the salsa is going to be used in these other dishes.