Tomatillo Salsa
Recipe - Welcome
Tomatillo Salsa
0
Servings4
0Ingredients
4 medium tomatillos
1/2 Texas sweet onion
1 to 2 small jalapenos
1/2 bunch cilantro, leaves only
2 large heirloom tomatoes
1 large lime, juice and zest
1/2 tsp salt
1/4 tsp black pepper
Directions
- Bring a pot of water to a boil. Remove tomatillos from the husk. Place in the boiling water for 1 to 2 minutes. Remove and set aside to cool.
- In a food processor, pulse the onion, jalapeno and cilantro several time until chopped fine. Remove to a bowl. Cut off the top of the tomatoes. Cut into quarters and remove the seeds. Place the quarters in the food processor and pulse a few times to chop. Transfer to the bowl with the onion mixture. Add the cooled tomatillos and puree. Pour into the bowl and add the lime juice, zest, salt and pepper. Taste and adjust seasonings.
- Refrigerate at least 4 hours before serving or, for best results, overnight.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Tomatillo - 0.15 Pound
$0.15 avg/ea$0.99/lb
Fresh Sweet Onions - 2 Pound
$2.99$1.50/lb
Fresh Jalapeno Pepper, Green - 0.08 Pound
$0.10 avg/ea$1.29/lb
Fresh Cilantro - 1 Each
$0.69
Not Available
Fresh Lime - 1 Each
$0.79
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$4.29$1.38/oz
Directions
- Bring a pot of water to a boil. Remove tomatillos from the husk. Place in the boiling water for 1 to 2 minutes. Remove and set aside to cool.
- In a food processor, pulse the onion, jalapeno and cilantro several time until chopped fine. Remove to a bowl. Cut off the top of the tomatoes. Cut into quarters and remove the seeds. Place the quarters in the food processor and pulse a few times to chop. Transfer to the bowl with the onion mixture. Add the cooled tomatillos and puree. Pour into the bowl and add the lime juice, zest, salt and pepper. Taste and adjust seasonings.
- Refrigerate at least 4 hours before serving or, for best results, overnight.