Saturday, September 26, 2009

Easiest Tomatillo Salsa...ever

A few weeks ago we were blessed with two pounds (!) of tomatillos. The thought did cross my mind to make a load of the famous Cafe Rio tomatillo ranch dressing, but decided to go with something that would be a bit kinder to my hips and the few remaining stubborn post-partum pounds.

After a bit of searching, I came across this lovely recipe from Martha Stewart (my second favorite recipe source). Everything was popped in the food processor - no roasting, cooking, etc. This would be an excellent recipe for summer (no cooking required) and in addition to our household staple of tortilla chips, would be great served over fish or chicken. I'm am the only one in our house who eats salsa, so I've frozen it for a rainy day. The amount of spice is perfect - just enough zing, but not over powering.

Fresh Tomatillo Salsa

1 pound tomatillos (husks removed), washed and quartered
1/2 small red onion, chopped
1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
1 cup fresh cilantro
3 tablespoons fresh lime juice
Coarse salt

In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

*beware: don't use your fingers to remove the ribs and seeds of the jalapeno like I did. My fingers burned for days. Lesson learned!

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