I got the basis of this recipe from my niece’s boyfriend but I kicked it up a notch after tasting. Maybe he toned it down a notch, knowing I’m a gringo. 😉 Anyway, thanks to Daniel for the basis and encouragement!
Lots of tomatillo recipes I saw online called for starting with the raw tomatillos but Daniel uses the canned ones so that’s what I did.
Tomatillo Salsa
Ingredients
- 2 small cans 12 oz or one large can of tomatillos
- a bit of liquid from the tomatillos, if needed
- 4-5 cloves garlic, chopped
- 1/2 onion, chopped
- 1/4 – 1/2 cup fresh cilantro
- salt to taste
- a pickled jalapeno or one fresh jalapeno, chopped
- a squirt of lime juice
Instructions
- Drain the tomatillos but keep the liquid. You might want to add some in at the end.
- Pulse the tomatillos in your food processor, then add the rest of the ingredients and blend till it has the consistency you like. Taste and adjust the seasonings. If it’s too thick, add a bit of the liquid from the cans of tomatillo.
This was fantastic with some chili verde that I made as the birthday dinner request from my youngest. Then this morning for breakfast I scrambled up an egg with a bit of grated Cheddar cheese and topped with the salsa verde. Mmmm!
I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!
I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at ramendays@yahoo.com or stop by my site and drop a comment. Let me know if you would like to do a link exchange.
Cheers,
Caleb
http://www.ramendays.com
Sounds tasty! So good to see a recipe variation using canned versus fresh because fresh is not always available. If you don’t mind I’d love to direct our Foodista readers to your blog. Just add your choice of widget to this post and you’re all set!