I’ve always been a bit afraid of tomatillos. Perhaps it’s because I never quite knew what to do with them, or maybe it’s because they’re sticky to the touch and have a smell that reminds me of parsley (which i dislike). Since I had a Mexican supper club coming up, I decided to attempt to make green tomato salsa with the garden tomatoes that I had leftover, and it turned out delicious. A few days later, when it came time for supper club, I was out of green tomatoes and couldn’t find them anywhere. So alas it was time for me to face my fears of the Mexican green tomato- and why not? After all, everything that I read online made tomatillo salsa sound even better than green tomato salsa, and sure enough…it was. In fact, this is hands down my new favorite way to prepare salsa. It goes perfectly with some sprouted grain tortilla chips too. Here’s how to make this super simple, tangy, oniony perfection of a salsa…
1/2 a white onion
1/2 cup cilantro
Juice of 1/2 a lime
Salt and pepper to taste
Remove husks from tomatillos and wash well as they can me sticky. Place them on a baking tray and roast in the oven for about 15 minutes or until soft and juices start to seep out. Let cool and slice into smaller pieces. Slice onion into smaller pieces as well. In a food processor, combine the tomatillos, white onion, cilantro, lime and salt and pepper to taste. Blend until partly smooth, partly chunky.