Ever tasted a tomatillo? It’s sweet and tangy like a Granny Smith apple and crunchy and pungent like an onion. Sounds strange, eh? Haha, yes. But in a totally delicious way I assure you. The flavor definitely caught me off guard when I tasted the first ripped tomatillo in the garden this year and I’ve been looking forward to trying my hand at salsa verde once I was able to gather enough of a #backyardhaul. This wknd I was finally able to do just that! Tomatillo salsa is sweet and tomato-y on the front end with a nice slow jalapeño heat and a touch of vinegar tanginess to help keep everything well balanced. This recipe is a keeper.
1lb tomatillos, husks removed
1/2 medium yellow onion
2Tb white vinegar
2-3Tb cilantro, diced
2-3Tb minced garlic
Salt and Pepper to taste
Rinse tomatillos and jalapeño. Pat dry to remove any excess moisture. Place tomatillos and jalapeño on a slotted roasting pan and Broil in the oven on Lo to char or blister them slightly . Make sure to flip halfway through. Remove from oven and set aside.
In a blender, combine garlic, onion and cilantro at medium speed. Roughly chop jalapeño and add to the blender. Add tomatillos a little at a time and blend until desired consistency.
Transfer salsa from blender to medium sauce pan w/tight fitting lid. Add vinegar and stir to combine. Heat salsa at medium/high heat stirring frequently until liquids begin to evaporate. Allow to cool. Store in refrigerator and enjoy!