If you’ve ever seen little green tomatillos peeking out of their papery husks at the grocery store and have wondered what on earth to do with them, here are two recipes for excellent tomatillo salsa. I have no idea of the original source; my dad has been making these recipes every summer for as long as I can remember!
Tomatillo Salsa #1 (Raw)
Combine in blender (or food processor if you prefer texture) and whirl until smooth:
14 oz. tomatillos
1 small onion cut in pieces
2 cloves garlic
1 can (4 oz.) mild green chiles
1 tsp salt
1/2 tsp sugar
Serve plain or add 1/2 cup chopped fresh cilantro.
This recipe freezes very well, so make a big batch when the tomatillos are cheap!
Tomatillo Salsa #2 (Cooked)
2 TBS minced garlic
2 TBS olive oil
Add and simmer 10 minutes:
20 oz. raw tomatillo - chopped (you can use the food processor for this)
2 tsp salt
1 tsp oregano
1 tsp chile powder
Spoon into sterilized jars, close with sterilized lids. Or just eat it up fast from the fridge, like we do!