As I’ve mentioned previously, part of my efforts here are to try to make new things. I have never made any sort of salsa before. Holy smokes, it’s easy! I’ll be making this green salsa more often or I’ll have to make more of it because it disappeared pretty fast.
Note: tomatillos are sticky once you take the wrapper off. Be sure to wash off the sticky before cutting
Adapted from Culinarycafe.com
Preparation time: 15 minutes
- 6 tomatillo, peeled, chopped
- 1 tomato, chopped
- 1/2 red onion, diced
- 3 garlic cloves, peeled
- 1 jalapeno pepper, sliced (I used pre-cut jarred hot jalepenos)
- 1 tbsp cilantro, chopped (omitted from this recipe due to household distaste for cilantro)
- 1 tsp oregano, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 lime
Combine the tomatillos, tomatoes, red onion, garlic, jalapeño, cilantro, oregano, cumin, and salt in the bowl of a food processor. Juice the lime into the mixture.
Pulse until the mixture is well-blended and all of the ingredients are roughly chopped.
I made two batches of the salsa, one with onions and one without. I put all the spices in the tomato mixture, split the tomato mixture in half. I only added onions to one half of the mixture. I’d also definitely double this recipe especially if serving more than two people with chips. As a sauce on burritos then the portion is just fine.