Description
This salsa is spicy and full of charred tomatillo, lime and cilantro flavor. Taking only 10 minutes to make from start to finish, this one’s easy.
Ingredients
- ¾ pounds Tomatillos
- 1 Jalapeno Pepper
- ½ cups Cilantro Leaves, Packed
- 2 Tablespoons Cold Pressed Olive Oil (optional)
- ½ teaspoons Sea Salt
- 1 pinch Black Pepper
- ¼ cups Lime Juice
- 2 Tablespoons Water (optional)
- ¼ cups White Onion, Minced
Preparation
Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off tomatillos. Place the tomatillos and jalapeno on a half sheet tray and broil for 5 minutes, or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.
Transfer tomatillo to a blender with half the jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency. Stir in minced onion and season to your preference with more salt and pepper.
Notes:
1. If you don’t have a blender, you can mash the tomatillos with a fork and mix everything by hand for a chunkier salsa.
2. This recipe will last in the refrigerator for about 10 days, maybe longer if you don’t use water.
3. If you are in a rush, don’t mince the onion—simply throw everything in the blender at the same time.
