Recipe: Tomatillo Salsa (Green Salsa)
This salsa is good on so many things…I drizzle it over tacos and beans, spoon it into soups, toss it on salads instead of dressing. It is tangy, silky, sweet, and refreshing all at the same time. You can make it spicy hot or not.
Remove any papery husks covering your tomatillos. Heat a cast iron skillet on the stove or grill to high heat and place 1 lb. of the fruits on it (don’t use any oil) in a single layer. Use a tongs to turn the tomatillos as they blister and brown on each side — you want them soft but intact. Transfer to a blender or food processor.
When the tomatillos are done, roast 2-3 sweet peppers on all sides, using the same pan or over open flames. Place in a bowl and allow to cool, then remove the skins and seeds. Combine the peppers with the tomatillos.
Cut 1 ripe avocado in half and remove the pit. Put half the avocado in the processor along with the juice of 1 lime, 1 C. chopped cilantro leaves, and 3 T. minced onion.
Puree the vegetables until smooth. Season with salt and more lime juice. If you want the salsa spicy, add minced jalapeno pepper to taste.