- 3/4 LBs Tomatillos (9 medium)
- 1 Jalapeno seeded
- ¼ C White Onion or Shallot minced
- ½ C Cilantro Leaves
- 1 Pinch Pepper
- ½ Teaspoon Salt
- ¼ C Lime Juice two limes
- 2 T Water optional
- 2 T Olive Oil optional
Raise oven rack to the highest shelf. Turn on broiler. Peel papery covers off of Tomatillos. Place the Tomatillos and Jalapeno on a half sheet tray and broil for 5 min. Or until they blister and start cracking. Then turn them over and roast the other side for another 3 minutes.
Transfer Tomatillo to the blender with half of the Jalapeno, cilantro, olive oil, salt, pepper, and lime juice. Pulse the blender and add the water one tablespoon at a time until you reach the desired consistency.
Stir in minced onion and season to your preference with more salt and pepper.
Equipment: Broiler, Half Sheet (baking sheet), Blender
*If you don’t have a blender you can mash the Tomatillos with a fork and mix everything by hand for a chunkier salsa.
**This recipe will last in the refrigerator for about 10 days, maybe longer if you don’t use water.
***If you are in a rush don’t mince the onion simply throw everything in the blender at the same time.
Serving: 2tbsp | Calories: 33kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.4g | Sodium: 117mg | Potassium: 65mg | Fiber: 0.6g | Sugar: 0.2g | Calcium: 0.4mg