Tomatillo Salsa

Have you 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 jalapeno

1/2 medium yellow onion

2Tb white vinegar

2-3Tb cilantro, diced

2-3Tb minced garlic

Salt and Pepper to taste

1. 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.

2. 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.

3. 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!

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