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Friday, September 2, 2011

Tomatillo Salsa

My sister gave me some tomatillo. I never tried them before. Apparently, tomatillo salsa is common Mexican fair. I made it as a salsa for chicken fajitas and is great on most meats. It's also a great salsa for chips.

1 pound fresh tomatillos, quartered
1 large Spanish onion cut into wedges
4 cloves garlic
1/2 cup coarsely chopped cilantro leaves
1 jalapeno, seeds removed
1 lime, juiced

Remove the husks from the tomatillos and wash the stickiness off under cool water. Cut them into quarters and add them into the food processor with the onions and garlic. Process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

Pour mixture into a small saucepan. Bring it to a boil over medium heat, stirring occasionally, until the mixture thickens to the consistency of relish, about 20 minutes. Cool before serving.

Sensei Tim Rosanelli
Maximum Impact Karate
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