September 14, 2009

Delicious Tomatillo Salsa

by Marjan

What’s a party without salsa and chips? In Southern California, it’s a staple at almost any casual gathering. Rather than buying pre-packaged salsa, make your own! Not only is it simple to do, but your guests will appreciate natural, robust, fresh flavors without all the preservatives and salt. You can enjoy this recipe with tortilla chips or on top of left over fish or roasted chicken… it will add intense flavor to liven up any dull fish or chicken, and it is healthy!


Tomatillos look like green cherry tomatoes in papery husks, but they have a lemon-like taste. You can purchase tomatillos at most international markets. Select firm ones with husks attached for a fresher tomatillo.


Ingredients (yields 1 1/2 cups):

½ pound fresh tomatillo
¼ cup diced purple onion
¼ cup chopped sweet yellow pepper
4 tablespoon chopped fresh cilantro
4-6 tablespoon freshly squeezed lime juice and zest
1 teaspoon sugar or agave syrup
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper to taste
1 small jalapeƱo pepper, seeded and finely chopped ( if you like it spicy, use two jalapeƱos)

Remove husks from tomatillos; rinse and dice in a food processor until desired consistency is achieved (I like a chunky salsa, therefore, I prefer dicing them until pea size chunks are formed). In a medium size bowl, mix tomatillos and remaining ingredients. Cover and chill at least an hour before serving. This salsa stores well in the refrigerator for up to four days.

Enjoy!
Marjan

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