So last week, we had one of those doozies of a day where it feels like everything kind of went all wrong. Don’t get me wrong, things could have been a million times worse (although my husband taking a chainsaw to the shin while cutting down a tree limb that took out our power was one for the family history books). But. It was a day that just kind of got funnier and funnier as more and more things went wrong.
While we were waiting for our house to cool back down after we had been without power, we went to a fresh-Mex restaurant and I basically ate all my feelings (which, it turns out, I’m extraordinarily good at), paying special attention to the salsa bar. All of the salsas really hit the spot, but my favorite was a fresh tomatillo salsa. Like, I literally drank what was left in the cup after I ran out of chips (did I mention it was quite a day??)
We have a recipe for roasted tomatillo salsa that I love, but there’s something so refreshing and satisfying about fresh tomatillo salsa. The biggest thing to remember with this salsa is a) it needs to stand for at least an hour before serving and b) you may need to add a little sugar because tomatillos are very tangy. And then just go ahead and try to stop…I bet you can’t. At least I can’t. But I may not be the best person to ask…this basically applies to my relationship with chips and salsa:So. With your grain of salt in hand, prepare yourself for some of the best salsa ever.
You’re going to need 1 pound of tomatillos (buy a few more than you think you’ll need because there will inevitably be some unpleasant surprises once you pull back the husks), a very small white onion (or about 1/2 heaping cup of chopped white onions), 5-6 cloves of garlic, a jalapeño (removed of seeds and membranes, although you might want to hang onto them if you think the salsa won’t be hot enough), the juice of a lime, and a small handful of cilantro.
Combine tomatillos and jalapeños in the jar of your blender
and pulse until the tomatillos are finely chopped/crushed. Add the onions, garlic, lime juice, cilantro, salt, and sugar. Pulse until garlic, onions, and cilantro are chopped but not completely blended smooth. Refrigerate for at least 1 hour before serving. You can store this for up to 7 days.
- 1 pound fresh tomatillos, husked, washed, and cut in half
- 1/3-1/2 cup chopped white onion
- 5-6 cloves garlic
- Juice of 1 lime
- 1 jalapeño, seeds and membranes removed (you can add more later as needed if you want to add some heat)
- 1 small handful cilantro (about 1/3-1/2 cup)
- 3/4 teaspoon kosher salt (plus more to taste)
- 1 teaspoon sugar (optional, but raw tomatillos can be pretty tangy)
- Combine tomatillos and jalapeños in the jar of your blender and blend until the tomatillos are finely chopped/crushed. Add the onions, garlic, lime juice, cilantro, salt, and sugar. Pulse until garlic, onions, and cilantro are chopped but not completely blended smooth. Refrigerate for at least 1 hour before serving. You can store this for up to 7 days.