Spicy Tomatillo Salsa


A while back I bought a bottle of green tomatillo salsa, but everyone ate it up before I could taste any!  So I decided to try and make some myself.  I picked firm tomatillos that still had the thin coating on top, but if anyone has suggestions on how to pick good tomatillos, please share/  Also, I made up the proportions, but you can change the ratio of tomatillos to jalapenos if you like things more/less spicy.  I considered using the small, really spicy green chilies, but decided against it because I wasn’t sure if it would become too hot, with not enough flavor because they wouldn’t be cooked.  I made this 2 days ago and had it today, and it tasted okay, so I think it will stay a few days in the fridge if necessary.

Ingredients

6 tomatillos, washed and outer coating removed
3 jalapenos, chopped fine
2 cloves garlic, minced
3 tbsp red onions, chopped fine
1/2 cup cilantro, washed and chopped
1/8 tsp black pepper
1/2 tsp salt
2  tbsp lime juice

Directions

1.  Fill a small saucepan ~2/3 full with water and bring to a boil.  Add the whole, washed tomatillos and boil for 15 mins (the skin will turn a brownish-green and the tomatillo will become soft).  Drain and keep on the side till it cools enough to touch.

2.  When the tomatillo is cool, remove and discard the round hard part that attaches to the stem.  Chop the rest of it as small as possible- this may be a bit tricky because the liquid will squirt out and the skin and flesh is very soft (you can also give it a quick blend, but I try and minimize dishes when I cook, so I chop it as best as I can).  Another tip is to chop it on a chopping board with edges (if you don’t have one, use a plate), because you want to save the liquid from inside the tomatillo.

2.  In a large bowl, mix the chopped tomatillo with the remaining ingredients.  Adjust the salt and lime juice to your taste.

3.  Cover and chill for 2 hours and then it’s ready to serve.

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