Hands down my favorite salsa. It just screams freshness, has a hint of heat and the acidity from the limes brightens it up. It’s obviously great used as a salsa with tortilla chips but it makes an amazing steak sauce (think, chimichurri), perfect with burritos, makes a perfect taco topper. This really is a staple salsa we use in so many things. Hope you enjoy!
Servings: 12
Equipment
- Food processor
Ingredients
- 2 lbs Tomatillos - halved
- 1/4 cup White onion - rough chop
- 1 Avocado - halved
- 2-3 Garlic cloves - halved
- 1 cup Cilantro leaves - packed
- 1 whole Jalapeno - seeded and halved
- 1 tsp Kosher salt - plus to taste
- 1 whole lime - juice
Instructions
- Add tomatillos to food processor and pulse a few times to make room for rest of ingredients. Add everything else and puree. I do mine 2x. Taste to adjust for salt and lime juice. Holds in fridge for a few days.
- I also like to run it through a fine mesh sieve to remove some of the water and thicken the salsa up a bit. The water makes for a great rice cooking liquid too!
Video
Notes
For the tomatillos, they’re easy to find at your local Mexican market. Choose the smallest ones, unwrap and rinse before halving.
For a twist, substitute 7Up for the water. Adds an interesting sweetness.
Tried this recipe?Let us know how it was!
