Tomatoes are popping up at the farmers market and I couldn’t be happier. Buckets of gazpacho, plates of caprese salads and pots of tomato sauce are not far away. Though what interested me most at the market last Sunday were the tomatillos, a cousin of the tomato.
I came home with an abundance of farm fresh produce and while I was putting everything away, I realized I had tomatillos, a 1015 onion and jalapenos. Yes, a salsa was on the horizon.
Honestly, I am not sure I have ever met a homemade salsa I didn’t love. Raw, boiled, roasted, sauteed. Tomatoes or tomatillos. Dried chiles or fresh. No matter what ingredients you choose, my bet is that it will turn out to be something completely unique.
While I do love a red salsa, these tomatillos were begging to be turned into a raw green salsa. Using a few recipes as a baseline, I created a salsa that turned out to be fantastic–so much so that I was eating it by the spoonful.
Tangy and flavorful with a hint of jalapeno and just enough lime juice, salt and cilantro to balance it out. Serve this salsa with tortilla chips, spoon it over grilled meats, tacos or veggies or add some to kick up homemade guacamole.
Raw Tomatillo Salsa
- 12 small or 8 medium tomatillos husked, rinsed and quartered
- 1 garlic clove peeled, root end removed and quartered
- 1/2 jalapeno you can remove the seeds or not
- 1/3 cup cilantro roughly chopped
- 2 tablespoons onion chopped
- 1/2 teaspoon kosher or sea salt
- 1 fresh lime juice
- 1 tablespoon water or more if needed
In a blender, combine tomatillos, garlic, jalapeno, cilantro and onion.
Add salt, lime juice and water and process to a coarse puree. If it is not blending, add another 1/2 tablespoon of water or more, until it gets the blender blades moving.
Taste and adjust seasoning if needed--adding a little more lime juice or salt.
Serve right away or refrigerate until ready to serve.