This is a standard salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they’re cooked, as they are here.) Tomatillo salsa is a natural with the flavors of grilled meats, but it is a great do-ahead, have-on-hand salsa to freshen up just about anything off the grill or out of a skillet.
- Yield: 4 cups
- Preparation Time: 15 Minutes
- Cooking Time: 15 Minutes
- 1 pound fresh tomatillos
- 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
- 3 cloves garlic
- ½ packed cup coarsely chopped fresh cilantro
- ½ jalapeño (seeds and all if you like heat)
- ½ lime juice
- Kosher or fine sea salt
- Pull the husks from the tomatillos and wash the tomatillos under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeño, and lime juice and process until the jalapeño is finely chopped.
- Scrape the mixture into a small saucepan, season lightly with salt, and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Let cool before using. The sauce can be refrigerated for up to 1 week. If it’s been refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.