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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Editor's note: Use this salsa to make Deborah Schneider's Tacos of Carnitas Roasted with Orange, Milk, and Pepper . Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately. Ingredients:
4 large tomatillos, papery husks removed |
2 tablespoons diced white onion |
1 serrano chile, stemmed |
8 sprigs cilantro, stemmed |
1/2 teaspoon salt, or to taste |
Directions:
1. 1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
2. 2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
3. 3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
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