Tomatillos are a staple of Mexican cuisine. They look like tiny green tomatoes, but they're actually part of the nightshade family, related to gooseberries. You can find canned tomatillos in the Mexican food section of your supermarket. Use this versatile tomatillo salsa on tacos, burritos and enchiladas, or try it drizzled over scrambled eggs for a spicy start to the day.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 28-ounce can tomatillos, drained
- 2 tablespoons green chiles, chopped, or 1 tablespoon jalapeño, chopped
- 2 tablespoons fresh cilantro, roughly chopped
- Juice of 1/2 lemon
- Salt
Preparation:
Place tomatillos, green chiles or jalapeño, cilantro and lemon in a food processor or a blender. Pulse to chop ingredients until everything is combined and to the desired consistency. Transfer tomatillo salsa to a bowl and season to taste with salt. Store in the refrigerator for up to 4 days.
This recipe for Tomatillo Salsa makes about 1 1/2 cups of salsa.
