Tomatillo Salsa

Name: Tomatillo Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters 1/2 packed cup coarsely chopped cilantro leaves; 3 cloves garlic; 1 jalapeno (seeds and all if you like heat); 1 lime, juiced; 340 grams large Spanish onion (about , cut into large chunks (about 3 cups); 4 servings Kosher or fine sea salt; 454 grams fresh tomatillos

Tomatillo Salsa requires about 40 minutes from start to finish. Watching your figure? This gluten free, primal, and whole 30 recipe has 76 calories, 2g of protein, and 1g of fat per serving. This recipe serves 4. It works well as a hor d'oeuvre. If you have tomatillos, sea salt, jalapeno, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky.

Ingredients you will need

Tomatillos

Water

Cut them into quarters and put them into the work bowl of a food processor.

Equipment you will use

Food Processor

Bowl

Add the onion and garlic and process until smooth.

Ingredients you will need

Garlic

Onion

Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.

Ingredients you will need

Lime Juice

Cilantro

Jalapeno Pepper

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

Ingredients you will need

Lime Juice

Sauce

Salsa

Salt

Equipment you will use

Sauce Pan

Equipment

Food Processor

Bowl

Sauce Pan

Ingredients

Servings:

118milliliters

1/2 packed cup coarsely chopped cilantro leaves 3cloves

garlic 1

jalapeno (seeds and all if you like heat)1

lime, juiced 340grams

large Spanish onion (about , cut into large chunks (about 3 cups)4servings

Kosher or fine sea salt 454grams

fresh tomatillos

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.