To use as a dip for tortilla chips. Can also be cooked and used as a topping over broiled salmon or scrambled eggs.
Ingredients:
- 1/2 pound tomatillos, husked, rinsed, and quartered
- 2 green chiles
- 1/2 to 1 jalapeno (you can omit these if the green chiles are spicy)
- 1 onion, quartered
- 2 garlic cloves
- 1/4 cup fresh cilantro leaves (fresh mint works well too and adds a fresh, clean burst of flavor)
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon olive oil
- Salt to taste
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You can make this salsa with either raw or roasted tomatillos and chiles. Both versions are excellent. The raw version has a fresh, vibrant touch while the roasted one has a more rounded, smokey quality. To roast, simply char tomatillos and green chiles directly over gas flame or under broiler until slightly blackened on all sides. Place in a dish and cover. Let stand 10 minutes. Peel and seed the chilies.
Instructions:
Combine all ingredients in food processor or blender. Purée until almost smooth (should be slightly chunky). Add extra salt and lime juice if desired.