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Raw Tomatillo Salsa

By Deborah Schneider

4.8

(5)

Editor's note: Use this salsa to make Deborah Schneider's Tacos of Carnitas Roasted with Orange, Milk, and Pepper .

Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

4 large tomatillos, papery husks removed
2 tablespoons diced white onion
1 serrano chile, stemmed
8 sprigs cilantro, stemmed
1/2 teaspoon salt, or to taste

Preparation

  1. Step 1

    1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

    Step 2

    2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

    Step 3

    3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang
TagsSalsaCondimentMexicanLatin AmericanTomatilloVegetableSerrano ChileChileVeganVegetarianGluten FreeNut FreeDairy Free5 Ingredients or FewerFood ProcessorCookbooks
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