Friday, May 3, 2013

Never judge a tomatillo by it's cover.

A tomatillo may look scary, but beneath it's husk, it makes a damn good salsa!

Salsa Verde

1 lbs tomatillos, husked
1/2 a yellow onion
1 garlic clove
1 jallipeno
1 chicken bouillon cube
1 big handful of cilantro 


  Before getting started you have to remove the husk of the tomatillo and rinse well.


Put tomatillos, onion, garlic and jaillpeno in a pot of water and bring to a boil.
Bring it to a boil, turn off and let sit for about 3 minutes.


Drain veggies.
Cut and remove seeds from jallapeno depending on how spicy you want your salsa to be.  The seeds are what hold the heat in a jallapeno!

Place into a food processor or blender with a chicken bouillon cube.


Chop the salsa lightly.
Throw in big handful of cilantro and pulse chop.  
This salsa is not a chunky chunky salsa, but don't over puree it. 
And careful, it's still hot!


Chill and serve.
It's the cilantro that really gives this salsa a fresh taste.
This tomatillo salsa is so good with chips but even better in chicken dishes!
Happy Cinco de Mayo Amigos!





3 comments:

  1. Oh my word, that looks divine! I need to see if I can those tomatillos in Australia. Yum!

    Thanks so much for following me and joining my Say G'Day party. I can't wait to read more of your posts!

    Best wishes,
    Natasha in Oz

    PS Your IG pics are fantastic!

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  2. How different do tomatillos taste compared to regular tomatoes?

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  3. This looks so delicious! Thanks for linking up to my party! Hope to see you again this weekend!

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