Fresh Tomatillo Salsa
In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They are nicely astringent. Serve tomatillo salsa along with a more conventional red tomato salsa.
Finely chopped green bell pepper will improve the color of this dish. Multiply as needed.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cocktail Party
Recipe Coursehors d'oeuvre
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, vegan, vegetarian
Taste and Texturegarlicky, herby, savory, spiced
Type of Dishsalsa
- 2 medium cloves garlic, smashed and peeled
- 1 small jalapeño pepper, seeded and deribbed
- ½ pound tomatillos, husks removed, rinsed well, cored and coarsely chopped
- 2 scallions, trimmed and cut into 2-inch lengths
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Place the garlic and jalapeño in a food processor and chop very fine. Add the tomatillos and scallions and process until finely chopped but not puréed.
Transfer the mixture to a bowl and stir in 1/3 cup water and the remaining ingredients.
Allow to stand for about 30 minutes, then adjust the seasoning and serve.
2005 Barbara Kafka