Author Notes
This Salsa is Spicy and full of charred Tomatillo, Lime and Cilantro flavor with a little crunch added by diced White onion. Taking only 10 min to make from start to finish this one is easy. —Maren Epstein
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Ingredients
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3/4 pound
Tomatillo, 9 medium tomatillos peeled
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1
Jalapeno, Whole
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1/4 cup
White Onion, Diced
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1/2 cup
Cilantro Leaves and soft stems, Packed
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1/4 cup
Lime Juice
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1/2 teaspoon
Sea Salt
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2 tablespoons
Water, (optional)
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2 tablespoons
Olive Oil, (optional)
Directions
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Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off of Tomatillos. Place the Tomatillos and Jalapeno on a half sheet tray and broil for 5 min. Or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.
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Transfer Tomatillo to the blender with half of the Jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency.
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Stir in minced onion and season to your preference with more salt and pepper.
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