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.
- 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
- 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!