Yall know how much I love to make my own sauces. From ranch and tzatziki to pico de gallo and bbq sauce, making fresh sauces just adds that extra something to a homecooked meal. This is especially true with salsas. Salsas are meant to be made from fresh ingredients and so making them specific for a mean is ideal. This simple Tomatillo Salsa recipe fits that bill perfectly.
While tomatillos are related to tomatoes (as part of the nightshade family), they are not just unripe tomatoes, as many believe. Tomatillos have a tart, slightly acidic flavor that has a bit of a tangy note. They get sweeter as they ripen up. Most often, you find them alongside the peppers and fresh herbs, still in their husks, in the produce section.
Substitutes and Variations:
If you want to really kick up the spice and heat level, you can swap out the jalapeño for a serrano pepper.
Suggestions for Sides:
This is so good on so many things. You can put it on some nachos – like these tritip nachos that are made from mozzarella cheese, corn tortilla chips, and some leftover smoked tritip. Or you can add it to a chorizo and egg taco. It’s also just good as chips and dip, on a taco salad, on a burrito, or just on your morning eggs.
Tools that may make this recipe easier:
Pretty much any kind of blender will work for this. I do like to use a smoothie or bullet style blender because it will quickly get everything smooth. I also suggest some quart sized wide mouth mason jars for storing the salsa. It makes it easy to pour out and keeps it nice and fresh.
Now Let’s Get Cookin’!
Simple Tomatillo Salsa
Ingredients
- 2 lb Whole Tomatillo Quartered
- ½ White onion Rough chopped
- 1 Jalapeño Rough chopped
- ½ Bunch Cilantro Trim stems
- ¼ cup Lime Juice
- 2 tsp Salt
- 2 tsp Sugar
- 1 tsp Cumin
Instructions
- Add all ingredients to the blender. Blend until smooth (this is a loose salsa) .
- Transfer to quart jar and secure lid. Store in refrigerator for at least 30 minutes before serving.
- Can be stored in refrigerator (in airtight container) for up to 10 days. Be sure to Shake before each use.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Looks delicious!