Tomatillo and green salsa. Yummy!! 
Fresh tomatillos are extremely hard to find in markets like the UK and are only available about once a year. When I can get my hands on them I like to make a green salsa that we put on top of all of our Mexican dishes—and even non-Mexican ones! Green salsa adds a nice flavor to chicken and fresh salads. Enjoy!!
Tomatillo Salsa
Recipe Type: Fresh Salsa
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1 1/2 pounds of tomatillos- Fresh is best but you can use canned (canned ones don’t need to be boiled like the fresh ones)
- 1 jalapeño, leave the seeds in if you like extra spice
- 1 small white onion, cut the onion in half.
- one small bunch of cilantro/,corriander leaves.
- sea salt
- 2 tablespoons of lime juice.
Instructions
- Combine tomatillos, jalapeño and onion in a medium saucepan and cover with water.
- Bring to a boil over high heat then reduce to a simmer.
- Simmer until the vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.
- Drain the vegetables then transfer them to a blender.
- Add cilantro, a pinch of sea salt, and 1 tablespoon lime juice. Blend on medium speed until a chunky puree is formed, about 30 seconds.
- Transfer to a bowl, season to taste with more salt or lime juice (if necessary) and serve.
